Food Diagnostics - Milk and Food Constituents

Enzymatic tests are very specific and are based enzymes. Results are measured with spectrophotometer with automation using the RIDA CUBE above. Enzymatic tests are used for testing organic acids like citric acid, lactic acid, acetic acid which are important for testing in beverages and beer. They can also be used for sugar determination in beverages, dairy, dietary foods, and confectionery. The sugars include glucose, fructose, lactose, sucrose, and maltose. In addition to the above products enzymatic tests are also used for alcohols, salts, sulphite, cholesterol, ammonia and metals such as copper and iron. Many of these tests have approvals from AOAC, IDF and CEN.

RIDASCREEN FAST Milk is a sandwich enzyme immunoassay to quantify milk proteins in food containing whey, milk or milk powder such as sausages, ice cream, chocolate, bakery goods, cake and bread mix, soups, sauces, dressings and beverages (juice, wine, beer). The antibodies specifically detect caseins as well as β-lactoglobulin of cow’s milk and of sheep’s, goat’s and buffalo’s milk. The test result is quantitative and has AOAC RI. The format for this test is a 48 well microtiter plate with 6 strips.

Lactoferrin ELISA is used for the quantification of this bioactive bovine milk protein in infant milk powder. Lactoferrin plays a key role in the defense mechanisms of lactating animals’ mammary glands.
In addition, lactoferrin is reported to be a natural antioxidant with numerous other functions, including anti-viral, anti-fungal, anti-inflammatory and anti-cancer activities.

The Lactoferrin Fast ELISA is a competitive enzyme immunoassay based on antibodies directed against lactoferrin. The test is validated with infant milk powders from different sources.

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