Beer & Wine Testing
Dairy products equipment and instruments for quality control of food and beverages: Babcock and Gerber centrifuges, milk cryoscopes, and automatic milk analyzer.
Compare Testing Instruments
| TEST / INSTRUMENT | WHAT IT MEASURES | TYPICAL DAIRY USE | CHOOSE IT WHEN |
|---|---|---|---|
| pH Meter | pH / acidity | Milk, cheese, yogurt and fermented dairy products | You need direct pH measurement during production, fermentation or quality control |
| Refractometer | Refractive index / soluble solids | Milk-related formulations, whey and liquid dairy ingredients | You need a rapid concentration check from a small liquid sample |
| Moisture Analyzer | Moisture content | Cheese, milk powder and other solid or semi-solid dairy products | You need to determine how much moisture is physically present in the product |
| Water Activity Meter | Available water (aw) | Cheese, powders and shelf-stable dairy products | You need to evaluate available water rather than total moisture content |
| Food Thermometer | Product temperature | Milk processing, pasteurization, cheese making and cooling | You need rapid spot temperature measurements during processing |
| Temperature Data Logger | Temperature over time | Refrigerators, freezers, processing, storage and transport | You need a recorded temperature history for process or cold-chain monitoring |
| ATP / Hygiene Test | Surface cleanliness or biological residue | Processing equipment, tanks, filling lines and work surfaces | You need rapid verification of cleaning effectiveness before production resumes |
| Microbiological / Pathogen Test | Microorganisms or specific pathogens | Milk, cheese, finished products and production environments | You need microbiological verification or targeted pathogen screening |
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