Food and Environment Laboratories SGS NZ Limited

Technical Manager (or contact person)

Guru Parkar
guru.parkar@sgs.com

Type of Milk

Cow milk

Fields of competence related to analyzing milk

Training session organizer in laboratory techniques, Information provider on analytical methods, and National regulatory control of analyses

Categories of analytical methods practised

Wet chemistry, Spectroscopic and routine methods, Chromatography, Physico-chemical methods, 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, Composite foods with dairy ingredients, and Other dairy products

Purpose of the Analytical Activity in the Laboratory

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