Reagents and Standards for The Dairy Industry
Apr 24 2015 Read 4852 Times
Author: John Barron on behalf of Reagecon Diagnostics Ltd
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The methods for analysisng the quality of dairy products are described in compendia such as those published by AOAC International and the Dairy Handbook for example. Reagecon as one of the largest producers of Physical and Chemical Standards and Certified Reference Materials worldwide, recognise that the growth in the use of such standards requires an innovative approach to the presentation of our products. Enclosed in a single catalogue find all the standards, reagents and indicator solutions required to perform the determinations of Acidity, Water content, fat content , minerals and proteins in products such as milk, cream, cheeses and butters.
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