Excellence Laboratory
Excellence Laboratory
FOOD TESTING
FOOD AND AGRICULTURAL PRODUCTS
Milk & Dairy Products Analysis as per FSSAI - (47 Parameters)
  • Adulterants - Added Urea, Cane Sugar, Cellulose, Starch
  • Ash Insoluble in Dil HCl
  • Calcium (as Ca)
  • Cholesterol
  • Curd Content in Butter
  • Energy
  • Lactose Content as anhydrous Lactose
  • Magnesium (as Mg)
  • Moisture@ 102°C
  • NaCl Content in Butter
  • pH @ 25°C
  • Potassium (as K)
  • Protein
  • Salt (as NaCl)
  • Sodium (as Na)
  • Solid Not Fat (SNF)
  • Sugar (as Sucrose)
  • Titrable Acidity as Lactic Acid
  • Total Ash @ 550°C
  • Total Carbohydrates
  • Total Fat
  • Total Solids
  • Vitamin E
  • Baudouin Test
  • Solubility Index in Milk Powder
  • Weight (Ice Cream)
  • Casein in Protein
  • Free Acidity
  • Scorched Particle
  • Presence of Foreign Matter
  • Ammonium Compounds
  • Sulphates
  • Added glucose
  • Nitrates
  • Neutralizers
  • Hypochlorite & Chloramines
  • Quaternary Ammonium Compounds
  • Presence of Anionic Detergent in Milk
  • Presence of Skimmed Milk Powder in Raw Milk
  • Gelatin
  • Formalin
  • Hydrogen Peroxide
  • Boric Acid
  • Salicylic
  • Turbidity Test
  • Vanaspati in Ghee
  • Aflatixin M1
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