OPSIS LiquidLINE provides analytical solutions for Dairies such as producers of milk, yoghurt, cheese, cream, and butter.
Total/Crude Protein in Milk Determinations
We have solutions for determination of Kjeldahl (TKN) protein in milk, following standard methods. Examples are Protein in liquid cow’s (whole, partially skimmed, or skimmed milk), goat’s and sheep’s whole milk; hard, semi-hard and processed cheese; butter; dried milk, and dried milk products.
Non-Protein Nitrogen and Pure Protein in Milk Determinations
Pure protein can be calculated as the difference between total protein minus non-protein nitrogen. OPSIS LiquidLINE has solutions for determination of both total protein and non-protein nitrogen.
Casein in Milk
OPSIS LiquidLINE has solutions for the determination of casein using Kjeldahl Instruments.
Fat Determinations in Solid Products such as Milk Powder and Cheese
Determinations of fat in milk are mostly done with manual methods such as Röse-Gottlieb and Mojonnier. However, fat determination of cheese and other dairy products can be done using hot solvent extractions. OPSIS LiquidLINE provides instruments to help when determing total fat using hot solvent extractions. Examples are fat in cheese, butter, yoghurt, margarine, and milk powder.