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Dairy Testing & Analysis

Food and Beverage Page for Dairy Testing & Analysis

Whether you are processing milk or producing milk products like powders, cheese, yogurt, or ice cream you need the most consistent, convenient, reliable and compliant chemical analysis and microbiological testing available to ensure dairy product safety and quality.

We are committed to advancing global dairy product safety and quality today, through lab testing efficiency & regulatory expertise for food and beverage manufacturers who care about tomorrow. Explore here some of the industry challenges and solutions for key aspects of dairy processing.

Let’s improve dairy processing safety and quality. Together.

Milking & dairy lines

From dairy cow health, to dairy line hygiene and worker environmental exposure, you need reliable reagents and detection tools to ensure milk safety and regulatory compliance.

 
   
Measuring mastitis
Neutral liquid detergent
This neutral liquid concentrate is the detergent of choice for cleaning alkali sensitive materials such as aluminum, zinc or alloys used in dairy lines.
Agricultural contaminant exposure
People living and working in rural areas are at risk of exposure to wide range of pollutants emitted from agricultural operations.
 
 

Milk processing & pathogen detection

Milk product quality and safety during on-farm collection, processing, and post pasteurization relies on key microbial and analytical testing stages based on reliable, established reagents and approved methodologies.

 
   
Milk Processing
The product quality of milk depends heavily on successful pasteurization. Lactoperoxidase is an enzyme present in raw milk and it can only be denatured to peroxidase through ultra-high temperature processing (UHT), and not through simple pasteurization. For this reason, the European Union Regulation (91/180/EC) requires that peroxidase be detected in pasteurized milk as proof that the product has undergone gentle heat treatment.
Dairy pathogen detection
Microbiological detection of spoilage or pathogenic organisms is tantamount to milk product quality and safety. All dairy processors in the US and EU, starting with the regulated dairy farms are expected to implement pathogen reduction programs to limit risk and maintain USDA and EFSA regulatory compliance. Regular testing and analysis of microbial agents with well-established reagent sources and approved methodologies is standard practice.
Staphylococcus
Staphylococcus aureus is a ubiquitous skin, nose and throat bacteria that becomes a pathogen when food (like milk and dairy products) are improperly handled, left at room temperature and the bacteria are allowed to produce a toxin which causes severe digestive tract distress. Staphylococcus aureus culture and testing.
Salmonella
Salmonella contamination is the second leading cause of food-borne illness worldwide with two species, Salmonella enteritidis and Salmonella typhimurium being responsible for almost half of human infections. Infections can come from a variety of sources including, poultry, dairy and meat products.
Assurance® GDS Microbial Molecular Detection System for the meat processing industry - The Assurance® GDS genetic detection system combines the latest advancements in molecular detection technology and food microbiology to provide faster results with the increased accuracy required to meet today’s food and environmental testing challenges. The Assurance® GDS genetic detection system utilizes multiple layers of specificity, including immunomagnetic separation (IMS), highly specific primers, and a patented probe system to ensure highly accurate results. We offer multiple formats, including options that can be fully automated.
The HybriScan® Test System uses sandwich hybridization to provide fast, sensitive and reliable detection, identification and quantification of Salmonella. It is ideal for the comprehensive and reliable routine control of raw materials and concentrates in all production steps up to the quality check of finished goods.
VIP® Gold (Visual Immuno Precipitate) is a lateral flow immunoassay for the detection of pathogens in food and environmental surfaces. Each VIP® Gold device is a self-contained test that requires only the addition of sample, making it an extremely simply and user-friendly method ideal for low to medium volume labs.
Listeria®
Listeriosis is a serious and increasingly frequent food-borne illness caused by Listeria monocytogenes a hardy and ubiquitous Gram-positive, non-spore forming bacterium found in plants, soil, and animal digestive tracts with the ability to withstand refrigeration and vacuum sealed packaging. Listeria detection, methods, and standards.
Assurance® GDS Microbial Molecular Detection System for the meat and dairy processing industry - The Assurance® GDS genetic detection system combines the latest advancements in molecular detection technology and food microbiology to provide faster results with the increased accuracy required to meet today’s food and environmental testing challenges. The Assurance® GDS genetic detection system utilizes multiple layers of specificity, including immunomagnetic separation (IMS), highly specific primers, and a patented probe system to ensure highly accurate results. We offer multiple formats, including options that can be fully automated.
The HybriScan® Test System uses sandwich hybridization to provide fast, sensitive and reliable detection, identification and quantification of Listeria. It is ideal for the comprehensive and reliable routine control of raw materials and concentrates in all production steps up to the quality check of finished goods.
VIP® Gold (Visual Immuno Precipitate) is a lateral flow immunoassay for the detection of pathogens in food and environmental surfaces. Each VIP® Gold device is a self-contained test that requires only the addition of sample, making it an extremely simply and user-friendly method ideal for low to medium volume labs.
Streptococci
Food sources with high risk of contamination with streptococci include milk and dairy products, eggs, steamed lobster, ground ham, potato salad, custard, rice pudding and shrimp salad. In most streptococcal food poisoning cases, the food was allowed to stand at room temperature for several hours between preparation and consumption. The contamination of the food is most often the result of poor hygiene, handling of the food by infected people, or the use of raw (unpasteurized) milk. Although they can be potent pathogens, some streptococci are commercially important for the production of cheese and yogurt. These include S. lactis, S. cremoris, S. diacelillactis and S. thermophilus, the latter being the most well-known.
Pseudomonas
Rugged and opportunistic, Pseudomonas use a wide range of nutritional sources, even very simple nutritional environments without any organic compounds. They can remain viable for long periods of time in many different habitats and under very adverse conditions. They are also widespread, being found in water, saline solutions, utensils and even in cosmetics, pharmaceuticals and disinfectants, and many natural and manufactured foods. Psychrotrophic (cold-tolerant) Pseudomonasspecies are a significant food spoilage problem in refrigerated meat, fish, shell fish and dairy products.
Campylobacter spp. and Enterobacter Sakazakii
Development of novel methods for a rapid, sensitive and reliable detection and quantification of microorganisms and pathogens in food, beverages and water is receiving increasing attention. The sandwich hybridization method used in the HybriScan® Test System is a suitable alternative for a sensitive and reliable detection and identification of microorganisms. The HybriScan method is nearly independent of influences of sample matrices, and is able to distinguish between live and dead cells. Furthermore, the detection of non-culturable microbes is possible.
E. coli
Escherichia coli (E. coli): Is the most well known member of the coliform group bacteria and as well an important indicator for fecal contamination, as it is almost exclusively of fecal origin. In food poisoning several strains may cause serious, perhaps fatal cases of gastroenteritis (most common STEC serotypes are O157:H7 and O104 but there are other enterovirulent E.coli). Infection can occur in many steps in dairy processing with raw milk and product handling being key areas.
Assurance® GDS Microbial Molecular Detection System for the meat processing industry - The Assurance® GDS genetic detection system combines the latest advancements in molecular detection technology and food microbiology to provide faster results with the increased accuracy required to meet today’s food and environmental testing challenges. The Assurance® GDS genetic detection system utilizes multiple layers of specificity, including immunomagnetic separation (IMS), highly specific primers, and a patented probe system to ensure highly accurate results. We offer multiple formats, including options that can be fully automated.
HybriScan® Test System - The HybriScan® Test System uses sandwich hybridization to provide fast, sensitive and reliable detection, identification and quantification of E. coli. It is ideal for the comprehensive and reliable routine control of raw materials and concentrates in all production steps up to the quality check of finished goods.
VIP® Gold (Visual Immuno Precipitate) is a lateral flow immunoassay for the detection of pathogens in food and environmental surfaces. Each VIP® Gold device is a self-contained test that requires only the addition of sample, making it an extremely simply and user-friendly method ideal for low to medium volume labs.
Yersinia
Yersinia infections occur predominantly via consumption of foods, like vegetables, dairy products and meat contaminated with infected urine or feces. Infections can also occur through blood. Y. enterocolitica and Y. pseudotuberculosis are the most common pathogens in humans.
Flavor and fragrance additives for dairy products
 
 

Dairy product quality and nutrition

Given the diverse foods, beverages, and powders that can be produced from milk and other additives, there are many potential steps that can introduce nonmicrobial contamination or otherwise decrease the safety, quality, or nutritional value of the resultant product

 
   
Dairy product quality and nutrition
The product quality of milk depends heavily on successful pasteurization. Lactoperoxidase is an enzyme present in raw milk and it can only be denatured to peroxidase through ultra-high temperature processing (UHT), and not through simple pasteurization. For this reason, the European Union Regulation (91/180/EC) requires that peroxidase be detected in pasteurized milk as proof that the product has undergone gentle heat treatment.
Dietary fats, whether derived from dairy, like cheese and yogurt, or marine organisms, like tuna and shrimp, are very complex sources of triacylglycerols (TAGs). Factors such as climate, diet, and stage of lactation influence the TAG profile. Two current realities contribute to the high level of interest in the TAG composition of dietary fats. First, TAGs play important roles in physiology and nutrition. Second, there is a need to reduce, recycle, or repurpose food waste. Many foods that are past their consumer shelf-life may still have important components, such as TAGs, that can be used as dietary supplements or for research purposes.
Probiotics and Human Health
Today, diverse studies report the benefits of probiotics, such as inhibitory effects on pathogens, aid in the management or prevention of chronic intestinal inflammatory diseases or of atopic diseases, and support to the immune system. Potential beneficial applications abound, and the research around this topic continues to expand. Recently, scientists in Finland have discovered that cheese can help preserve and enhance the immune system of the elderly by acting as a carrier for probiotic bacteria. The research showed that daily consumption of probiotic cheese helps to bolster immunity in elderly people. Cheese was confirmed to be an effective carrier for probiotics
Assay Kits for Milk and Dairy Nutritional Analysis
We offer a wide variety of convenient kits and reagents for rapid and reliable enzymatic food analysis. Like many other analytical methods, enzymatic analysis was used first in clinical diagnosis, then adapted for the determination of food ingredients. The high specificity of enzymes enables the analysis in complex sample matrixes without complicated sample preparation techniques. Food and beverages such as beer, wine, milk, drinking water, dairy products, fruits, vegetables and meat can be analysed for numerous parameters.
Understanding the Complexities of Kosher Ingredients
Any chemical that enters the food chain must meet strict regulatory criteria to ensure consumer safety. The precise rules are generally dependent on the country or region in which it is being used. While many of the requirements are similar, whether a product meets regulation often comes down to specific details for each product, including the way it is manufactured and the rules regarding any residual amounts of contaminants. One exception is kosher food products, where the rules remain the same regardless of where the products are manufactured or what the end use will be. Merck has a clear understanding of kosher regulations, facilitated through the Sigma Aldrich® brand that has a close working partnership with Rabbi Gershon Segal to ensure compliance with kosher manufacturing and packaging rules. Customers who are looking for clarification of the complex regulations for kosher certification can take advantage of Merck’s experience to guarantee that they comply with the strictest kosher standards and to ensure that these products exceed the quality level of a comparable non-kosher product.
Flavor and fragrance additives for dairy products

Water Purification Systems

Milli-Q® Lab Water Solutions – Delivering quality that meets all your water purity needs

Purified water is a ubiquitous reagent in most laboratory analyses, and its purity is of paramount importance for ensuring accurate and reliable results when monitoring the safety and quality of milk and dairy products.

Because you need to focus on the accuracy and reproducibility of your analyses, we strive to ensure you always have high-quality purified water effortlessly on hand. Our Milli-Q® portfolio offers a complete range of ultrapure and pure water systems to meet the demands of your food safety applications.

Highest-quality ultrapure water is recommended for HPLC and LC-MS, while pure water is required to prepare reagents and solutions. Pure water is also the predominant component of microbiology media formulations. Here, special care must be taken to select the correct water quality as contaminants, such as heavy metals, chlorine, ammonia and bacteria, may impact the growth of your microorganisms of interest.

Discover the Milli‐Q® IQ 7003/7005/7010/7015 integrated ultrapure and pure water system, designed to improve your productivity, reduce environmental impact, and provide unparalleled convenience and versatility in the lab.

  • An optimized combination of purification technologies reliably delivers both ultrapure and pure water—ascertained by state-of-the-art TOC and resistivity monitoring
  • An intelligent and unique storage solution safeguards pure water quality better than ever beforeThe redesigned E-POD® dispenser, combined with a Millipak® 0.22 µm filter, provides convenient, rapid access to pure water that is low in bacteria
  • A full range of Application-Pak polishers lets you match water quality to your specific application needs
  • Mercury-free ech2o® UV lamps ensure both photo‐oxidation of organic contaminants and bacterial control