Milk Solid Not Fat Analysis Service
Milk solid not fat (MSNF) refers to the other components of milk except water and fat, such as protein, lactose, vitamins, minerals, etc. MSNF can be used as an index to judge the nutrient content in milk. Therefore, determining the solid content of non-fat milk and indicating it in the nutrition label can help consumers make appropriate choices.
Protein is the most variable component of solids not fat within and between varieties. Protein has hydration properties. In the homogenization process, it forms a stable film on the surface of the formed small fat globules together with the emulsifier to ensure the emulsification stability of the oil in water. At the same time, it promotes good mixing of air during the freezing process, prevents the expansion of ice crystals in the product, and gives the product significant flavor characteristics. When the non-fat solids are too much, the creamy taste of fat will be eliminated, and the smell of condensed milk or skimmed milk powder will appear. Therefore, detecting the amount of MSNF in food can help food manufacturers to better produce products and prevent the supersaturation of lactose and the precipitation of sandy precipitates.
Our experts can provide you with comprehensive milk solid not fat testing service. We strictly abide by the quality assurance/quality control plans and regulatory requirements of each country and region to provide you with support. Including but not limited to the following standards and methods: ISO, FDA/BAM, ASTM, AOAC, EU regulations, LFGB, DGCCRF, DM, JFSL, GB/T and SN.
Milk Solid Not Fat Analysis Platform
Lab-based methods for sugar spectrum analysis require sending samples to the laboratory for testing. Then, various scientific instruments and techniques are used in the laboratory to pre-process and analyze the samples to obtain product-specific data.
- Watson lactometer method
- Golding bead method
- High performance liquid chromatography
- High performance liquid chromatography tandem mass spectrometry: This method can reduce the detection limit and obtain the mass spectrum information of each component in the sample.
- Near infrared spectroscopy: Use partial least squares regression as a modeling algorithm.
- Kjeldhal method (As per AOAC method): Total nitrogen and non-protein nitrogen content of test sample is determined separately. Subtract total non protein nitrogen expressed as protein equivalent from total protein to determine milk protein in MSNF.
Acceptable Samples: Milk, cream, ice cream, etc.
Turnaround Time: 7-9 Business Days.
At Creative Proteomics, our analytical scientists are experienced in milk solid not fat analysis. After communicating with you about the testing scheme, we will implement it within a quick turnaround time and provide you with an analysis report. If you have any questions or specific needs, do not hesitate to contact us.
* Not intended for personal food safety testing.