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SILLIKER – MÉRIEUX NUTRISCIENCES

c/ Longitudinal 8, 26 - Mercabarna
08040
Barcelona
Spain
Phone : ++34 93 2632454
Fax : ++34 93 3350748

Technical Manager (or contact person)

Benito Roger
roger.benito@mxns.com

Affiliation(s)

Private dairy / Industry

Accreditation Organisation

ENAC
c/Serrano 240 3A
28016
Madrid
Spain

Coverage of Accreditation

Protein in milk and milk products: ISO
8968-3:2004/IDF20-3:2004
Milk acidity: internal method PNTA0020
Ash in milk, cream amd cheese: internal method
PNTA0027
Fat in milk IDF1D:1996
Fat in evaporated and condensed milk: ISO1737-IDF13C
Fat in milk powder ISO1736-IDF9
Fat in cream ISO2450-IDF16
Dry matter in milk, evaporated milk and cream: IDF21B:1987
Dry matter in condensed milk: IDF15B:1991
Dry matter in milk powder: Internal method
PNTA0024
Total solids in cheese: ISO5534:2004/IDF4:2004
Fat in cheese: ISO1735:2004 – IDF5
Acidity in butter ISO1740:2004 / IDF6:2004
Peroxide value in butter: ISO3976 -IDF74

Type of Milk

Cow milk

Fields of competence related to analyzing milk

Research and development in analytical methods and Other

Categories of analytical methods practised

Wet chemistry, Spectroscopic and routine methods, Chromatography, Physico-chemical methods, Microbiological methods, and Sensory Analysis

Milk and milk Products Tested

Liquid milk and whey (including raw milk, skim milk, homogenized,heat-treated, etc.), Butter, Cheese and Processed Cheese and Processed Cheese Preparations, Dairy Fat Spreads, Evaporated Milks and Sweetened Condensed Milks, Cream and Prepared Creams, Milk Powders, Cream Powder and Whey Powders, Edible Casein Products, Fermented Milks, Ice creams, Milk based desserts, and Composite foods with dairy ingredients

Purpose of the Analytical Activity in the Laboratory

Production monitoring and commercial exchanges in dairy industry and Food safety and nutrition (protection of consumers)