Institute for Milk Hygiene Milk Technology and food-Science

Director

Martin Wagner
martin.wagner@vu-wien.ac.at

Type of Milk

Cow milk, Goat milk, and Ewe milk

Fields of competence related to analyzing milk

Information provider on analytical methods, Evaluation of analytical methods/instruments, and Research and development in analytical methods

Categories of analytical methods practised

Biochemical methods (enzym., immuno., mol. biol.) and Microbiological methods

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

Animal health / Herd sanitary (Veterinary analysis), Food safety and nutrition (protection of consumers), Research and development in dairy industry, and Education and teaching in dairy industry (schools, universities)