Food Science Australia

Technical Manager (or contact person)

Chris Dr Chris Downs
Chris.Downs@csiro.au

Type of Milk

Cow milk

Fields of competence related to analyzing milk

Information provider on analytical methods and Research and development in analytical methods

Categories of analytical methods practised

Wet chemistry, Spectroscopic and routine methods, Chromatography, Physico-chemical methods, Biochemical methods (enzym., immuno., mol. biol.), Microbiological methods, Rheology, Sensory Analysis, and Other

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, Milk Powders, Cream Powder and Whey Powders, Edible Casein Products, and Composite foods with dairy ingredients

Purpose of the Analytical Activity in the Laboratory

Food safety and nutrition (protection of consumers) and Research and development in dairy industry