Laboratory for quality control of food and feed

Laboratory for quality control of food and feed is accredited ISO 17025 standards and is authorized to perform the analysis food and feed. There are advanced equipment for measuring and testing, and infrastructure for the proper and safe execution of tests. The laboratory is carried out quality control of food of animal and vegetable origin, quality control of feed, quality control of wine and honey, and control the quality of drinking water and water used in production.

Tests on the accuracy of food is done according to current legislation and regulations that determine the quality of food and feed. The laboratory performed the following analysis:

1. Milk and dairy products
  • Protein (Kjeldahl method)
  • Fat (Gerber-Method)
  • Fat in dry matter
  • Content of moisture
  • Total dry matter
  • Sugars
  • Lactose
  • Acid level
  • Determine the nutritional value
2. Meat and meat products
  • Protein (Kjeldahl method)
  • Fat
  • Content of moisture
  • Dry matter
  • Determination of total ash
  • Content of salt
  • Content of nitrites (colorimetric method)
  • P2O5
  • Determine the nutritional value
3. Feed
  • Determination of nitrogen content and calculation of crude protein content (Kjeldahl method)
  • Determination of fat
  • Content of moisture
  • Determination of crude ash
  • Determination of content of phosphorus
  • Determination of calcium content
  • Cellulose
  • Determination of energy value
4. Foods of plant origin
  • Protein (Kjeldahl method)
  • Determination of fat content
  • Content of moisture
  • Dry matter
  • Determination of total ash
  • Content of salt
  • Starch
  • Determination of total sugars
  • Determination of acid degree
  • Determining the content of dietary fiber
  • Determine the nutritional value
5. Wine
  • Content of reducing sugar
  • Determination of volatile acids
  • Free SO2
  • Total SO2
  • Total acidity
  • Content of total dry extract
  • Total alcoholic strength
  • Content of ash
  • Density and specific gravity
6. Honey
  • Electrical conductivity
  • Proline
  • Hidroksimetilfurfurol
  • Reduced sugars
  • Determination of the activity of invertaza
  • Acidity
  • Content of water
  • Content of mineral substances
  • Sucrose
  • Content of glucose
  • Content of fructose
7. Drinking water and water used in production
  • Determination of content NH4
  • Determination of nitrite content
  • Determination of nitrate content
  • Consumption of KmnO4
  • Chloride
  • Residual chlorine
  • Total Fortress
  • Alkalitet
  • Fortress carbonates
  • Determination of sulphate content