Milk Composition Analysis

Milk contains fat and protein (as casein and whey). The amount of these macronutrients can vary seasonally and depend on the cow being milked. To combat this variability, producers must standardise the components of the milk to both meet consumer expectations with a consistent product and to adhere to regulation. The Australian food standards code: Standard 2.5.1 dictates that to declare a product as milk it must contain at least 32 g/kg of milkfat and no less than 30 g/kg of protein. As such producers must measure both components to conform with Australian food law.

In the past methods such as Mojonnier for fat and Kjeldahl for protein were used. These, however, took considerable sample preparation and time. As such industry has started using Fourier transform infrared spectroscopy (FTIR) as a rapid method of milk composition determination. FTIR projects infrared hough a sample and measures its absorbance. This absorbance data is interpreted using a Fourier transform algorithm. This uses calibration data from absorbance testing of standard samples to determine the grams of fat and protein per kilogram of milk. The test takes minutes to provide analysis results allowing milk production to proceed with little interruption.

Our company distributes products of MenidiMedica, a Greece biochemical research company. Contact us for further information. 

  • Milk test kits
  • Stains for histology 
  • Gynecological reagents 
  • Culture media 
  • Blood groups 
  • OEM biochemistry reagents and biochemistry analyzer 
  • CHEMELEX LABKIT biochemistry reagents, latex tests, coagulation reagents 
  • GYNEPLUS intrauterine devices 
  • 3GSINCE 2000 food additives

"Federal Register Of Legislation - Australian Government". N.p., 2016. Web. 12 Sept. 2016.