Milk and milk products

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Alkaline phosphatase test for pasteurized milk 10,34 2,07 12,41
Ketone bodies 10,34 2,07 12,41
Scorched particles in milk powder 10,62 2,12 12,74
Freezing point of milk, thermistor cryoscope method 13,42 2,68 16,10
Solubility of milk powders 10,22 2,04 12,26
Peroxidase test in milk 12,08 2,42 14,50
Lactates (enzymatic method) 31,40 6,28 37,68
Non-protein nitrogen 55,42 11,08 66,50
Casein content of milk 55,42 11,08 66,50
Whey protein content of milk 110,84 22,17 133,01
Urea 13,38 2,68 16,06
Undenatured whey protein in powders  13,69 2,74 16,43
Skimmed milk adulteration with rennet whey by HPLC 95,82 19,16 114,98
Skimmed milk adulteration with buttermilk by HPLC 106,67 21,33 128,00
Unbound fat in powders 25,07 5,01 30,08
Antioxidants (gallates, hydroquinones) in butter by HPLC 101,70 20,34 122,04
Ethyl ester of carotenic acid content in butter by spectrophotometric method 27,19 5,44 32,63
Peroxide value of butter 18,92 3,78 22,70
Non-fat dry matter of butter 19,37 3,87 23,24
Free fatty acids (FFA) of butter 18,76 3,75 22,51
Vanillin in butter by HPLC 87,08 17,42 104,50
Water dispersion value of butter 9,73 1,95 11,68
In addition, analyzes under general analyzes and metals