Sample Type
| |
Techniques
|
Skim milk powder
|
Rennet whey, butter milk
|
HPLC
|
Butter oil
|
Sterols
|
GC
|
Butter oil
|
Butyric acid
|
Karl Fischer
|
Chocolate crumb
|
Milk fat
|
GC
|
Cream liqueurs
|
Sucrose
|
HPLC
|
Cheese
|
Staphylococcal Enterotoxins
|
ELISA
|
Unsalted butter
|
Milk fats, water, solids non fat, free fatty acids, peroxide value & Coliforms
|
Documented in-house methods
|
Salted butter
|
Milk fats, water, salt
|
Concentrated butter
|
Milk fats, moisture, milk solids non fat, free fatty acids, peroxide value, non-milk fat, solids non fat & salt
|
Cream
|
Fat
|
Acid casein
|
Water, fat, free acidity, total bacterial count & Coliforms
|
Rennet casein
|
Water, fat, ash, TBC & Coliforms
|
Caseinates
|
Water, milk protein, fat, lactose, Ash, TBC & Coliforms
|
Skim milk powder
|
Fat, protein, water, acidity, lactates, phosphate, solubility, scorched particles, TBC, Coliforms, buttermilk, rennet whey & acid whey
|
Milk products
| L. monocytogenes |
Milk products
|
Salmonella spp.
|
Cheese made from raw milk and from thermized milk
|
S. aureus, E. coli
|
Soft & fresh cheese (made from heat-treated milk)
|
S. aureus, E. coli
|
Liquid milk-based products, butter made from pasteurised milk, soft cheese (made from heat-treated milk), powdered milk-based products & frozen milk-based products (including ice-cream)
|
Coliforms
|
Liquid heat-treated unfermented milk-based products & frozen milk-based products (including ice-cream)
|
Plate count
|
Dairy Science Laboratory Dublin
Department of Agriculture, Food and Rural Development
Harcourt Terrace Lane
Dublin 2
Republic of Ireland
Tel: 00 353 1 6616341
Fax: 00 353 1 6767334
Email: bernadette.hickey@daff.irlgov.ie
Head of Laboratory: Ms. Bernadette Hickey
No. Food Safety Staff: 11 Accredited by: N/A
Service Contract: Food Safety Authority of Ireland Statutory Responsibility: Yes
Year Established: circa 1925
Accessibility: Agricultural Inspectors, Veterinary Officers, Food Safety Authority of Ireland & Government Departments
Type of Food Safety Work: Compositional, Food Borne Pathogens & Residues
Techniques/Instrumentation used: Culture methods & Immunoassay
Specialised Testing: N/A
Specialised Equipment: N/A
Details of Food testing carried out |
Sample Type
| Test Parameter |
Techniques
|
Unsalted butter
|
Milk fats, water, solids non fat, free fatty acids, peroxide value, Coliforms
|
Documented in-house methods
|
Salted butter
|
Milk fats, water, salt
|
Concentrated butter
|
Milk fats, moisture, milk solids non fat, free fatty acids, peroxide value, Non-milk fat, solids non fat, salt
|
Cream
|
Fat
|
Feeding stuff ingredients
|
Water, fats, rennet whey, starch, copper
|
Acid casein
|
Water, fat, free acidity, TBC, Coliforms
|
Rennet casein
|
Water, Fat, Ash, TBC, Coliforms
|
Caseinates
|
Water, Milk protein, Fat, Lactose, Ash, TBC, Coliforms
|
Skim milk powder
|
Fat, protein, water, acidity, lactates, phosphate, solubility, scorched particles, TBC, Coliforms, buttermilk, rennet whey, acid whey
|
Milk products
|
L. monocytogenes, Salmonella spp.
|
Cheese (made from raw milk), Soft cheese & Fresh cheese (made from heat-treated milk)
|
S. aureus, E. coli
|
Liquid milk-based products, butter made from pasteurised milk or cream, soft cheese (made from heat-treated milk), powdered milk-based products & frozen milk-based products (including ice-cream)
|
Coliforms
|
Liquid heat-treated unfermented milk-based products & frozen milk-based products (including ice-cream)
|
Plate count
| |
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