Testing of whey products

Dairy products are a common food in our daily lives, and a considerable number of products are a good source of high-quality protein, fat, and calcium, which are highly loved by people; Some dairy products are also raw materials or excipients for the production of other foods, with a wide range of uses. Dairy products are a broad concept. Below are the specific classifications and common testing items for controlling food quality and safety. Liquid milk is divided into sterilized milk, pasteurized milk, prepared milk, and fermented milk. Sterilized milk is divided into ultra-high temperature sterilized milk and maintained sterilized milk. Ultrahigh temperature sterilized milk refers to liquid products made from raw cow (sheep) milk, with or without reconstituted milk, heated to at least 132 ℃ and maintained for a short period of time in a continuous flow state, and then sterilized through aseptic filling and other processes. Sterilized milk refers to liquid products made from raw cow (sheep) milk with or without reconstituted milk, whether or not preheated, filled and sealed, and then sterilized. Pasteurized milk is a liquid product made solely from raw cow (sheep) milk through processes such as pasteurization, excluding high-temperature sterilized milk and pasteurized blended milk. Blended milk is a liquid product made from at least 80% of raw cow (sheep) milk or reconstituted milk as the main raw material, with the addition of other raw materials, food additives or nutritional fortifiers, and appropriate sterilization or sterilization processes. Fermented milk is divided into fermented milk and flavored fermented milk. Fermented milk is a product made from raw cow (sheep) milk or milk powder, which has a reduced pH value after sterilization and fermentation; Flavored fermented milk refers to products made from over 80% raw cow (sheep) milk or milk powder with other raw materials added. After sterilization and fermentation, the pH value decreases, and food additives, nutritional enhancers, fruits and vegetables, grains, etc. are added or not added before or after fermentation. It does not include ready-made and sold yogurt. Common testing items for liquid milk include lead, mercury, chromium, total arsenic, sensory, net content, fat, protein, non fat milk solids, acidity, selenium, aflatoxin M1, lactobacillus count, aflatoxin M1, sorbic acid and its potassium salt, melamine, commercial sterility, mold, yeast, total bacterial count, coliform group, Salmonella, Staphylococcus aureus, labeling, etc. (The testing items are for reference only, and the final testing items should be determined based on specific products, testing requirements, and execution standards.)

Function of testing report:

1. Project bidding: Issue authoritative third-party CMA/CNAS qualification report

2. Online e-commerce platform entry: Quality inspection report recognized by major e-commerce platforms

3. Used as a sales report: issuing legally effective testing reports to make consumers more confident

4. Papers and research: Provide professional personalized testing needs

5. Judicial services: providing scientific, fair, and accurate testing data

6. Industrial problem diagnosis: Verify the troubleshooting and correction of industrial production problems

BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

Our Competitive Edge:

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4. Free initial testing, with no testing fees charged

5. Self service order delivery for free on-site sampling

6. Short cycle, low cost, and attentive service

7. Possess authoritative qualifications such as CMA, CNAS, CAL, etc

8. The testing report is authoritative and effective, and is generally used in China