Composition, Authenticity and Quality


This laboratory performs physical and chemical analyses, mainly on milk and milk products. It concerns the determination of the levels of fat, protein, non-protein nitrogen, dry matter, density, freezing point and presence of disinfectants. In addition, moisture, protein, fat and hydroxyproline content are determined in meat and meat products of poultry and the alkaline phosphatase in milk and milk drinks. New analyses: the composition of fat can be determined via gas chromatographic analysis of saturated and (poly-)unsaturated fatty acids.

Table analyses composition, authenticity and quality (PDF)


Jan De Block, Els Daeseleire, Hadewig Werbrouck, Hendrik De Ruyck, Wim Reybroeck, Sigrid Ooghe, Isabel Taverniers