Milk and dairy products:

The milk and the lacteal products constitute an important part of the food that compose the habitual diet of the inhabitants of our country. The characteristics of the raw milk do that it is a product very capable of being altered by the growth of microorganisms, the majority of the times the application of thermal treatments eliminate the pathogenic microorganisms and guarantee his(her,your) sure consumption but these also concern the nourishing properties and of quality of the milk.

As experts in quality and food safety in the lacteal sector Silliker it offers his support and a wide range of services of key analysis focused to satisfying a market increasingly demandingly with the quality of the products that it consumes.

We have developed a specializing service composed by a packaging of analysis and services specially indicated for this type of products:

• Microbiological analyses (aerobic microorganisms, salmonella, Bacillus, Pseudo monkeys(intoxication), HRS ...)
• Inventories of ferments in yogures and derivatives (Streptococcus Terrmophilus, Lactobacillus Bulgaricus, Bifidobacterias, Lactobacullis casei)
• Studies of alterations of microbiological origin in milk and lacteal derivatives (coagulation, undesirable smells, hinchamiento of packings…)
• Identification and classification of microorganisms establishing kind and species
  Analysis of pollutants: aflatoxina M1, heavy metals, melamina, residues of pesticides, dioxinas, furanos and PCB's coplanares.
• Antibiotic residues.
• Warning parameters of the quality of the milk: glicomacropéptidos, oily free acids, acidity, point crioscopico, index of homogenización, pH.
• Analysis of indicators of the degree of thermal treatment: Lactulosa, furosina.
• Analysis of vitamins (To, D, And, B9 …), minerals (calcium, magnesium, phosphorus …) and other nutrients (acids W3, W6, fitoesteroles)
• Analysis of composition based on methodology FIL (fat, dried extract, protein, casein, not multifaceted nitrogen)
• Analysis of preserving (acid sórbico and benzoico, pimaricina in cheeses and paintings of covering)
• Analysis in butters: Ester etílico of the acid apocaroténico, Estigmasterol and thread - sitosterol, Triglicérido of the acid enántico, Index of peroxides (on oily phase)
• Sampling
• Plans of control
• System implantation(introduction) APPCC or of management of the food safety (IFS, BRC and ISO22000)
• Answers to consultations on legislation and labelling
• Studies of commercial life
• Sensory studies
• Training courses specialized for Technical personnel, Persons in charge and Executives
• Validations of processes and processes of cleanliness

We put to your disposition quite our team specializing in this type of products and in your process of elaboration. Person of contact