ArgeLab Agri-Food Testing Laboratory

Director

Bekir Soyluturk
info@argelab.com.tr

Type of Milk

Cow milk and Goat milk

Fields of competence related to analyzing milk

National regulatory control of analyses

Categories of analytical methods practised

Wet chemistry, Spectroscopic and routine methods, Chromatography, Biochemical methods (enzym., immuno., mol. biol.), 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, Fermented Milks, Ice creams, Milk based desserts, and Composite foods with dairy ingredients

Purpose of the Analytical Activity in the Laboratory

Milk recording / Dairy Herd Improvement / Dairy genetic, Milk payment to producers according to milk composition and quality, Production monitoring and commercial exchanges in dairy industry, Food safety and nutrition (protection of consumers), Food trade regulation (protection of customers), and Research and development in dairy industry