Chapter 6. Modern Laboratory Practices—Analysis of Dairy Products

  1. Trevor J. Britz1 and
  2. Richard K. Robinson2
  1. Thomas Bintsis,
  2. Apostolos S. Angelidis and
  3. Lefki Psoni

Published Online: 7 APR 2008

DOI: 10.1002/9780470697634.ch6

Advanced Dairy Science and Technology

Advanced Dairy Science and Technology

How to Cite

Bintsis, T., Angelidis, A. S. and Psoni, L. (2008) Modern Laboratory Practices—Analysis of Dairy Products, in Advanced Dairy Science and Technology (eds T. J. Britz and R. K. Robinson), Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470697634.ch6

Editor Information

  1. 1

    University of Stellenbosch, South Africa

  2. 2

    Consultant in Food Science and Technology, Reading, UK

Publication History

  1. Published Online: 7 APR 2008
  2. Published Print: 1 JAN 2008

ISBN Information

Print ISBN: 9781405136181

Online ISBN: 9780470697634

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Keywords:

  • dairy products;
  • sample collection;
  • protein content;
  • salt content;
  • bactoscan

Summary

This chapter contains section titled:

  • Introduction

  • Laboratory quality assurance

  • Sampling

  • Chemical Analyses

  • Detection of antibiotic residues

  • Detection of adulteration in dairy products

  • Detection of abnormal milk

  • Microbiological methods

  • Rapid microbiological methods

  • Sensory evaluation of dairy products

  • Acknowledgements

  • References