Quality Dairy Testing
Accurate Results
Quick Turnaround
Top Notch Service
With decades of experience in water quality analysis, Sierra Dairy Laboratory offers exceptional technical expertise and comprehensive testing capabilities to dairy and agriculture companies, water utilities, cities and municipalities, and other industries reliant on water quality. In an ever-evolving regulatory landscape, our primary focus is supporting customers through every stage of water quality assessment and compliance.
Testing For Your Dairy Products
We have familiarity working with a multitude of dairy products, including:
Fluid Milk
Butter
Cheese
Cream
Powdered Milk
Cottage Cheese
Yogurt
Ice Cream
Dairy Testing We Offer
Antibiotic Charm 3 SL3
Detects six beta-lactam antibiotics in raw milk at or below US safe levels
Antibiotic Delvo 5 Pack
Broad-spectrum antibiotic residue test for milk designed to detect various antibiotics
Babcock Fat
Measure butterfat content in milk, using centrifugation and sulfuric acid to separate fat
Coliform Count
Measures coliform bacteria in milk
Container Residue Rinse Method
Used to assess the cleanliness and potential contamination of food contact surfaces in dairy processing equipment and containers
Container Residue Swab Method
Used to assess the cleanliness and potential contamination of food contact surfaces in dairy processing equipment and containers
Cryoscope
Measures milk's freezing point to detect added water
Electronic Somatic Cell Count (ESCC)
Automated method to count somatic cells in milk, indicating udder health and milk quality in dairy herds
Fluorophos Phosphatase
Detects alkaline phosphatase in dairy products, verifying proper pasteurization
Infrared Milk Analyzer (IRMA)
Measures fat, protein, and lactose content in milk using infrared absorption spectroscopy
Kjeldahl Total Protein
Standard method for determining protein content in dairy products by measuring total nitrogen levels to calculate protein percentage
Kjeldahl True Protein
Measures only protein nitrogen in dairy products by removing non-protein nitrogen before analysis, providing a more accurate protein content than total nitrogen methods
Laboratory Pasteurized Count (LPC)
Quantifies bacteria surviving pasteurization; indicates milk quality, detects thermoduric bacteria, and helps troubleshoot sanitation issues
Moisture Vacuum Oven
Determines moisture content in dairy products by drying samples under reduced pressure and controlled temperature
Mojonnier Fat
Accurate technique for determining fat content in dairy products by solvent extraction and gravimetric analysis
Most Probable Number (MPN) Product
Estimates bacterial populations, particularly coliforms, in milk and dairy products through multiple tube fermentation
pH
Measures milk's acidity level; indicates freshness, quality, and potential spoilage
Plate Loop
Method for enumerating bacteria in raw milk; uses a calibrated loop to transfer precise milk volume onto agar plates for bacterial counting
Salt (Chloride)
Measures sodium chloride content, crucial for flavor, preservation, and quality control
Scorched Particles
Detects heat-damaged particles in milk powder by reconstituting the powder, filtering it through a disc, and comparing the disc to standard photographs
Sediment
Assesses cleanliness by comparing visible sediment to standard photographs, indicating sanitation levels during production
Solubility
Measures how well dairy powders dissolve in water; crucial for quality control, ensuring proper reconstitution and functionality in various applications
Standard Plate Count (SPC)
Determine total bacterial population in milk and dairy products by culturing diluted samples on agar plates and counting colonies
Titratable Acidity
Measures lactic acid in dairy products by titration with sodium hydroxide
Total Solids Forced Air Oven
Determines milk's dry matter content by drying samples in a forced air oven
Yeast and Mold
Detect and enumerate fungal contaminants; ensures product quality, safety and shelf life
