Testing of Physical and Chemical Properties

The physical properties of milk are in part a reflection of the quality. The freezing point of milk is a useful indicator of milk quality and can be used to detect the presence of added water or other substance. The determination of the surface tension of milk is also useful in determining whether the milk is adulterated. Monitoring milk's natural acidity can assess its freshness and determine its suitability for processing into milk products. Lifeasible helps to test various physical properties of milk to help determine milk adulteration and the suitability of milk for use in other milk products. We also help to determine the physical properties of some milk products. Some of the chemical properties of milk and milk products also affect milk quality. We help test the chemical properties, such as antioxidant properties.

Our Services

Physical properties

Lifeasible provides a variety of physical properties testing services. We help detect the following physical properties mainly based on international standards.

We also help test other physical properties, including surface tension, boiling point, density, ionic strength, specific gravity, osmotic pressure, specific conductance, colligative properties, rheological properties, foaming properties, and hardness.

We can also provide services for determining special physical properties, such as the solubility characteristics of dried milk and dried milk products in hot coffee. The behavior of milk powders in hot coffee has become an increasingly important functional and aesthetic property. Some powders leave floating particles or clusters of particles on the surface, while others can partially coagulate, resulting in deposits or sludge. We help to determine this property with reference to ISO 15322:2005.

Note:

The freezing point of spoilt milk is reduced. When determining the freezing point, it is essential that the acidity of the milk is within the acceptable range.

Chemical properties

Milk and milk products contain natural antioxidant components that neutralize and scavenge the free radicals constantly produced in living organisms and their harmful effects. In the area of chemical properties, we mainly help determine the antioxidant activity and oxidative stability of milk and milk products. To determine antioxidant capacity, we help with the determination by hydrogen atom transfer-based methods and electron transfer-based methods. We also help with the determination of antioxidant substances to assess antioxidant activity. In addition, we help determine the peroxidation of lipids.

Service Flow

Lifeasible offers a wide range of services testing of physical and chemical properties of milk and milk products. Our services are comprehensive and attentive, so please do not hesitate to contact us.