Ammonia in milk and dairy products
 |
Ammonia concentration value is an important index of the good quality of milk and it is applicable to all production phases. In fact, ammonia is a metabolite of the microbic activity and grows as bacteria content in milk increases. In addition, ammonia value that is the last product of the amino acid degradation of soft cheese can be considered an index for the freshness of the product during its commercial life and may be an essential instrument to evaluate its shelf life.
Instrument
Reagents
R1 (pre-filled in test tube): phenolic derivatives
R2 (in bottle): alkaline solution
Test method
Test type: End Point
Colour reading at 700 nm
Testing time: 3 minutes
It is possible to carry out several test sessions with a maximum of 14 samples.
Calibration can be performed by aligning the test to reference values.
Test principle
The Foodlab method is based on a colorimetric reaction in which the ammonia reacts with a phenolic derivative forming a blue/green complex whose intensity, measured at 700 nm, is directly proportional to its concentration in the sample. CDR innovative method simplifies and speeds up the official procedure and it uses a microquantity of milk as is, without any preventive treatment.
Sample
Milk as is.
Milk derivatives appropriately treated.
Kit
The reagents are provided in sealed bags, each containing 10 test tubes. They have a 12 months duration, starting from the production date. Stocking requirements are described on the bag label.
Reagents do not contain dangerous solvents and are ready for use.
| CODICE KIT | VOLUME CAMPIONE | RANGE |
| *300050 (100 test) *300054 (10 test) |
50 µL | 1 – 80 ppM |
