Methods and analysis of technologies for meat and dairy products.
Індентифікаційний номер: OffersOffered for implementing regulations and services for the analysis of meat and dairy products.
Specifications, regulatory documentation, methodology, analysis, instruction, food, meat, cheese, drugs, equipment and services.
Опис пропозиції
We offer training materials and analyzes meat and dairy products, implemented in the workplace:
1. Mass fraction of total protein in meat and dairy products.
2. Casein and no casein nitrogen in milk by Kjeldahl method.
3. Fractional composition of proteins of dairy products (a-, (3 -, k-caseins, whey proteins) by electrophoresis in polyacrylamide gels.
4. Amino acid composition of foods.
5. Qualitative and quantitative composition of mono-and disaccharides by high performance liquid chromatography.
6. Fatty acid composition of the fat phase of food.
7. The content of trans-isomers of fatty acids by capillary gas chromatography.
8. The presence of non-dairy fat and protein soybeans. in dairy products.
9. Determining the presence of GMOs in meat and dairy products.
10. Histological and microstructural study of raw materials and products from poultry meat.
11. Determination of added water (-defrost freezer).
12. Organoleptic evaluation of experimental samples of cheese.
13. Determination of the presence and amount of fat in nondairy products.
14. Determination of rheological parameters of meat and dairy products.
15. Organoleptic assessment experimental samples of butter, spreads, vegetable fat and milk fat substitute.
16. MAFAM, BGKP, yeast mold, Staphylococcus, lipolytic) proteolytic microorganisms., Bacteriophages.
17. The quality of milk, dairy products, food processing milk, dried milk products, canned milk and cheese:
- Organoleptic evaluation;
- Mass fraction of fat;
- Moisture content;
- Mass fraction of ash;
- Mass fraction of protein;
- Mass fraction of lactose;
- Freezing point;
- The number of burnt particles;
- Electrical conductivity;
- Titration method for the determination of acidity;
- Active acidity;
- Index of solubility.
Тип технології
Процес
Сфера застосування
Enterprises meat and dairy industries.
Технічні та економічні переваги
Teaching materials on methods of analysis of the quality of the meat and dairy industries.
Conducted analysis of products produced by the embedded technology.
Iнноваційні аспекти
A list of necessary materials and analytical services specifically for implementing new kinds of technologies for meat and dairy products.
Де була представлена технологія
Businesses and shops for production of meat and dairy products.
Практичний досвід застосування
Businesses and shops for production of meat and dairy products.
| Поточна стадія: | Впроваджено |
|---|---|
| Статус прав інтелектуальної властності: |
Умови співпраці:
| Тип організації: | Recommendations for the use of documentation and implementation technologies. |
|---|---|
| Регіони: | Східна Європа |
| Підтримка, що надається при передачі технічного проєкту: | Offer advice on the application of the technologies of production, equipment companies and analytical laboratories regulation of quality control. |
