The laboratory of Institute of Dairy Science and Probiotics is accredited by Slovenian Accreditation with accreditation number LP-062 in the field of testing (SIST EN ISO/IEC 17025:2017).
Accredited methods are marked with *.
For current information on activities from the flexible scope of accreditation, click HERE.
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- Milk
- Cheese
- Whey, whey retentate, buttermilk
- Fermented milk products
- Butter
- Cream
- Milk powder
- Ice cream
| MILK | ||
|---|---|---|
| Parameter | Method | Method principle |
| Fat | ISO 23318 / IDF 249:2022 | Gravimetric Röse Gottlieb |
| Proteins (total nitrogen) | ISO 8968-3 / IDF 20-3:2004 | Kjeldahl* |
| Non-protein nitrogen Non-casein nitrogen Casein | NA LML 7.2.53 NA LML 7.2.54 | Kjeldahl |
| Lactose | ISO 22662 / IDF 198:2024 | HPLC (reference)* |
| Dry matter | ISO 9622 / IDF 141:2013 | IR – spectrometric |
| Urea | ISO 14637 / IDF 195:2004 | Differential pH-metry |
| Freezing point | SIST EN ISO 5764:2009 | Cryoscopy (reference)* |
| Somatic cell count | ISO 13366-2 / IDF 148-2:2006 | Flow citometry* |
| Phosphatase | SOP LML 7.2.78 | Aschaffenburg-Mullen |
| Peroxidase | SOP LML 7.2.78 | Storch |
| pH value | SOP LML 6.4.19 | Potentiometric |
| Acidity | Methodenbuch, C 8.3 Internal method | Titratable acidity (Soxhlet-Henkel) Alcohol test |
| Inhibitory substances | SOP LML 7.2.32 | Delvotest SP-NT |
| Presence of antibiotics | SOP LML 7.2.82 | Rapid test |
| Coagulation properties | SOP LML 7.2.28 | Viscosity measurement with |
| Presence of Aflatoxin M1 | SOP LML 7.2.81 | Rapid test |
| CHEESE | ||
| Parameter | Method | Method principle |
| Fat | ISO 23319 / IDF 250:2022
ISO 3433 / IDF 222:2008 | Gravimetric Schmid-Bondzynski (reference)* Butyrometric Van Gulik |
| Protein | ISO 8968-3 / IDF 20-3:2004 | Kjeldahl* |
| Lactose | SOP LML 7.2.67 Boehringer Mannheim / | HPLC |
| Dry matter | ISO 5534 / IDF 4:2004 | Gravimetric (reference)* |
| Acidity | Methodenbuch, C 8.3 | Titration |
| pH value | SOP LML 6.4.19 | Potentiometric |
| Salt (NaCl) | SOP LML 7.2.77 | Titration |
| Technological parameters: | Internal method | Incubation 24 ur Coagulation time |
| WHEY, WHEY RETENTATE, BUTTERMILK | ||
| Parameter | Method | Method principle |
| Fat | ISO 23318 / IDF 249:2022 Methodenbuch, C 15.3.2 | Gravimetric Röse Gottlieb |
| Protein | ISO 8968-3 / IDF 20-3:2004 | Kjeldahl* |
| Non-protein nirogen | NA LML 7.2.53 | Kjeldahl |
| Lactose | SOP LML 7.2.67 | HPLC* |
| Dry matter | ISO 6731 / IDF 21:2010 | Gravimetric* |
| Acidity | Methodenbuch, C 8.3 | Titratable acidity |
| pH-value | SOP LML 6.4.19 | Potentiometric |
| FERMENTED MILK PRODUCTS | ||
| Parameter | Method | Method principle |
| Fat | ISO 23318 / IDF 249:2022 | Gravimetric Röse Gottlieb |
| Protein | ISO 8968-3 / IDF 20-3:2004 | Kjeldahl* |
| Lactose | SOP LML 7.2.67 | HPLC |
| Dry matter | ISO 6731 / IDF 21:2010 | Gravimetric |
| Acidity | Methodenbuch, C 8.3 | Titritable acidity |
| pH-value | SOP LML 6.4.19 | Potentiometric |
| BUTTER | ||
| Parameter | Method | Method principle |
| Fat | ISO 17189-194:2003 | Gravimetric (reference) |
| Protein | ISO 8968-3 / IDF 20-3:2004 | Kjeldahl* |
| Lactose | SOP LML 7.2.67 | HPLC |
| Dry matter (moisture) Solid non fat | SIST EN ISO 3727-1:2002 | Gravimetric |
| Acidity | AOAC, 969.17 | Titratable acidity |
| pH-value | SOP LML 6.4.19 | Potentiometric |
| CREAM | ||
| Parameter | Method | Method principle |
| Fat | ISO 23318 / IDF 249:2022 | Gravimetric (reference)* |
| Proteins | ISO 8968-3 / IDF 20-3:2004 | Kjeldahl* |
| Lactose | ISO 22662 / IDF 198:2024 | HPLC |
| Dry matter | ISO 6731 / IDF 21:2010 | Gravimetric (reference-modified)* |
| Acidity | Methodenbuch, C 8.3 | Titratable acidity |
| pH-value | SOP LML 6.4.19 | Potentiometric |
| MILK POWDER | ||
| Parameter | Method | Method principle |
| Fat | ISO 23318 / IDF 249:2022 | Gravimetric (reference) |
| Proteins | ISO 8968-3 / IDF 20-3:2004 | Kjeldahl* |
| Lactose | ISO 22662 / IDF 198:2024 | HPLC (reference) |
| Dry matter | IDF 26A:1993 | Gravimetric |
| Solubility | Methodenbuch C 26.3 | ADPI |
| pH-value | SOP LML 6.4.19 | Potentiometric |
| ICE CREAM | ||
| Parameter | Method | Method principle |
| Fat | ISO 23318 / IDF 249:2022 | Gravimetric (reference) |
| Proteins | ISO 8968-3 / IDF 20-3:2004 | Kjeldahl |
| Lactose and other sugars | SOP LML 7.2.67 | HPLC |
| Dry matter | ISO 3728 / IDF 70:2004 | Gravimetric |
Other analysis (ash, minerals (Ca, P, ...), fatty acids, sugars, dietary supplements, energy content, etc.) are carried out in cooperation with the subcontractors.