Milk and dairy products

The Chemical Research Center offers laboratory studies of food products, including milk and dairy products, which cover physico-chemical, microbiological and organoleptic evaluation. Our offer is intended for consumers (individuals) producers and distributors of milk and dairy products. At the request of the customer, a test report of an accredited laboratory is issued.
We also offer solutions to any expert tasks related to the study of milk and dairy products.

The proposal of the “Center for Chemical Research” includes the study of raw milk according to the following indicators:

• total bacterial contamination
• somatic cell content
• determination of protein, lactose, fat, dry residue
• determination of the freezing point and/or the mass fraction of water
• the presence of antibiotics and other inhibitory substances


• aerobic mesophilic microorganisms
• lactic acid bacteria
• Escherichia coli
• bacteria of the E. coli group
• Enterobacteriaceae
• Enterobacter sakazakii
• Enterococcus faecalis
• gram-positive cocci
• yeast and mold
• Listeria monocytogenes
• Salmonella spp.
• Campylobacter
• Staphylococcal enterotoxins


• Proteins
• Fats
• Dry residue (water)
• Dry fat-free residue
• Total ash
• Salt
• Acidity
• Lactic acid and lactates
• pH
• Nitrites and nitrates
• Determination of sugars
• Lactose
• Sweet Whey Content
• Radiation