Faster and more intuitive than traditional instruments, CDR FoodLab® can be used both in the laboratory and in production facilities to carry out the necessary quality controls or during product acceptance, with very si…
Product Information.
CDRFoodLab®
Faster and more intuitive than traditional instruments, CDR FoodLab® can be used both in the laboratory and in production facilities to carry out the necessary quality controls or during product acceptance, with very simple or no sample preparation.
| Available Pack Sizes | 1 pcs |
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CDR300125
ART. ID.: CDR300125
Determination of Lactose in Dairy products
ART. ID.: CDR300010/CDR300015
During the fermentation process, the microorganisms present in kefir consume lactose and transform it into lactic acid, thus reducing the amount of residual sugar.
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Colour of the Egg and Egg Products
ART. ID.: CDR300295/CDR300290/CDR300790/CDR300795
The colour is an important quality control parameter for the egg which allows to determine the category of the egg-product.
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p-Anisidine Value (AnV) test in Fats and Oils
ART. ID.: CDR300503
Anisidine value test is used to assess the secondary oxidation of oil or fat, which is mainly imputable to aldehydes and ketones, and is therefore able to tell the oxidation "history" of an oil or a fat.
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Alkaline Phosphatase (ALP) Determination in cow milk
ART. ID.: CDR300228/CDR300225
The alkaline phosphatase (ALP) is an enzyme normally present in raw milk and it is inactivated in conditions of heat treatment.
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Peroxide Value (POV) test in Oils and Fats
ART. ID.: CDR300159
The amount of peroxides of fats indicate the degree of primary oxidation and therefore its likeliness of becoming rancid.
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Free Fatty Acids analysis in Oils and Fats
ART. ID.: CDR300128
The acid content of edible fats is given by the quantity of free fatty acids deriving from the hydrolytic rancidity of triglycerides.
Attributes: Kit