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Dairy Cows Applications

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    Determination of whey proteins in milk samples by capillary gel electrophoresis

    One of the tests for authenticity of milk and dairy foods is the qualitative and quantitative composition of whey proteins and their ratio. Caseins dominate in cow’s milk before its processing (about 80% of total protein), whereas caseins are almost absent in the whey composition whose main components are the following:

    • β-lactoglobulins
    • α-lactalbumin
    • bovine serum albumin
    • immunoglobulins
    • lactoferrin and other minor proteins. 

    By Lumex Instruments Group based in Mission, BRITISH COLUMBIA (CANADA).

  • Water treatment for dairy

    Because of its superior disinfection ability, many applications of chlorine dioxide have been found to be extremely beneficial in the dairy industry. Dosing the drinking water lines has led to the reduction in bacteria in the water and thus decreased the somatic cell count in the milk. Replacing iodine with chlorine dioxide as the active ingredient in teat dips has led to reduced mastitis cases. Using chlorine dioxide as a CIP agent in the milk line disinfection has brought a decrease in the E-coli count found...

    By Applied Oxidation LLC based in Chattanooga, TENNESSEE (USA).

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