For the quality of dairy products, the hygiene should be quite severe in order to avoid possible microbiological contamination of the product. Thus, the recommendation is that the water to be used in the process must have been previously chlorinated (disinfected). In addition, the water hardness is an important factor since high levels of calcium or other dissolved salts will cause superficial deposits in pipes and equipments used for the process and will reduce the cleaning efficiency.
- Dairy Hygiene Inspections
- Routine Audit Inspections
- Quality Checks
- Compliance check with Environmental Regulations
- Light Industry
- Heavy Industry
Being the water an important factor of microbiological contamination during the process of dairy products, the result of this test is able to certify the quality of the final product regarding the water quality used.
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Test parameter Vol Required: 250ml
Given below tests are included in this product:
Total Bacteria Count (TBC's)
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