MANAGE ANTIBIOTIC RISK IN MILK
The DipSensor helps you to manage the antibiotic risk at the farm and at the dairy.
At the dairy level, residues of antibiotics, combined or not, even if they are below MRL's, can interfere with yoghurt and cheese manufacturing processes and disrupt acidification.
Attached is a brochure on this helpful resource.
* Brochure on Dipsensor
* User Manual - Dipsensor Kit
Below is a link to a video:
For pricing and placing your order:
Related Articles
CLEANING CHEMICALS IN MILK
Testing for cleaning chemicals in raw milk is critical for food safety, public health, and to protect product quality. Hereto attached is some informative writing: * Why do we test for chemicals in raw milk * Formalin Test * Hydrogen Peroxide Test ...3M PETRI TOTAL AEROBIC PLATE: A RELIABLE METHOD FOR ASSESSING MICROBIAL CONTAMINATION
In the world of food safety and quality control, monitoring the microbial count in food products is crucial to ensuring the safety and shelf-life of the products. One common method used for this purpose is the Total Aerobic Plate Count (TAPC), and ...3M PETRI - YEAST AND MOULD TESTING
Yeast and mould testing play a crucial role in microbiological analysis, especially in the food industry. The presence of these microorganisms can indicate potential spoilage, contamination, or health risks. It is essential to ensure that products ...SUPPLIES NEEDED FOR THE GERBER METHOD TO DETERMINE BUTTERFAT IN MILK AND CREAM
Determining butterfat in milk and cream is essential for quality control and product standardization in the dairy industry. The most common method used is the Gerber method, which involves adding sulfuric acid and amyl alcohol to a measured sample to ...ENTEROBACTERIACEAE TESTING: ENSURING MICROBIOLOGICAL SAFETY
In microbiological analysis, Enterobacteriaceae testing is vital in detecting and quantifying bacteria from the Enterobacteriaceae family. This family include a diverse array of both pathogenic and non-pathogenic bacteria, which can have significant ...