NIZO-food-research

Technical Manager (or contact person)

Mark Kats
mark.kats@nizo.nl

Type of Milk

Cow milk, Goat milk, Ewe milk, and Buffalo milk

Fields of competence related to analyzing milk

Training session organizer in laboratory techniques, Evaluation of analytical methods/instruments, Research and development in analytical methods, and Other

Categories of analytical methods practised

Wet chemistry, Spectroscopic and routine methods, Chromatography, Physico-chemical methods, Biochemical methods (enzym., immuno., mol. biol.), Microbiological methods, Rheology, 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, Composite foods with dairy ingredients, and Other dairy products

Purpose of the Analytical Activity in the Laboratory

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