Tag: Dairy analysis

The free fatty acid (FFA) content in ghee is a direct indicator of its freshness and quality, with levels increasing due to enzymatic and hydrolytic degradation during storage. This critical value, often expressed as the acid value, is determined to assess a product's edibility and shelf-life.

Milk is a critical source of dietary calcium, with cow's milk typically containing around 120 mg of calcium per 100 mL. But how can you scientifically determine the concentration of calcium in milk to ensure accuracy? This article explores the precise and reliable laboratory methods used for calcium quantification in milk and dairy products.

Cow's milk is typically comprised of about 3.5% protein by weight, consisting mainly of casein and whey proteins. Accurate methods to measure the protein content of milk are crucial for quality control, nutritional labeling, and ensuring product consistency in the dairy industry.