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The CDR analytical lab is capable of performing a number of tests ranging from rheology to flavor and composition analysis. The lab is primarily used for internal research, but companies partnering with CDR on a research project or troubleshooting have access to these services.

More than 40 tests can be performed within the CDR labs, including several chemical, physical and microbiological tests. The most common tests are rheology, microstructural and chemical tests using GC-MS, electrophoresis, proteolysis, calcium status and HPLC. Please note that these services are only available to CDR research partners. This is not a public lab. We may need advance notice to conduct some tests. If you have specific questions regarding our services, please contact Rani Govindasamy-Lucey.

CDR Analytical Tests

  • Custom Studies
  • Method Verifications
  • Shelf Life Studies
  • Starter Enumeration
  • Non-Starter Lactics
  • Spoilage Organisms
  • Quality Indicators (Coliforms, Yeast/Mold, Standard Plate Count)
  • Fermentation Profiles
  • Lactic Acid Bacteria (Plating, Heterofermentative)
  • Texture Profile Analysis
  • Uniaxial Compression
  • Rheology (Gelation, Yield Stress)
  • Sensory
  • Viscosity
  • Total Fats (Mojonnier, Babcock, Kohman)
  • Free Fatty Acid Profile and Quantification (Gas Chromatography)
  • Volatile Analyses (Gas Chromatography-Mass Spectrometry; GC-MS)
  • Fat Globule Size Distribution (Mastersizer)
  • Schreiber Test
  • Oven Performance Tests
  • Rheology (Heating Profiles)
  • Total nitrogen, casein, non-casein nitrogen, non-protein nitrogen (Kjeldahl)
  • Proteolysis (Soluble Nitrogen, Electrophoresis)
  • Individual Proteins/Peptides (Reversed Phase High Performance Liquid Chromatography {RP-HPLC}, Electrophoresis, Peptide Identification by Mass Spectrometry)
  • Size and Charge (Size Exclusion Chromatography-Multi-Angle Laser Light Scattering {SEC-MALLS}, Zeta Potential)
  • Functionality Tests (Foaming, Solubility, Heat Stability, Clarity, Emulsification)
Carbohydrates/Organic Acids (Lactic Acid, etc.)
  • High Performance Liquid Chromatography (HPLC)
  • Enzyme Kits
  • High Pressure Ion Chromatography (HPIC)
Crystal Defects
  • Chemical Tests (Lactic Acid, Minerals, Amino Acids)
  • Particle Size Distribution (Mastersizer)
  • Bulk Density (Automated Tapping Device)
  • Solubility (Including Accelerated Storage)
  • Ash content (Furnace)
  • Mineral Analysis (Inductively-Coupled Plasma Optical Emission Spectrometry {ICP-OES})
  • Calcium Status {Bound vs. Soluble} (Titration, Cheese Juice)
  • Electron Microscopy
  • Confocal Microscopy
Miscellaneous Tests
  • Water Activity
  • Color
  • Moisture
  • Salt

Determining Performance, Texture and Flavor Through Analytical Testing

Due to the fact that CDR’s lab focuses on research and troubleshooting, many of our tests are related to determining a product’s composition, ability to perform, textural attributes and flavor. For example, if a company was interested in determining their product’s ability to perform, CDR would offer rheology melt, and sensory testing in addition to any microstructural, chemical or other physical tests that may be required. If a company was interested in flavor during ripening, CDR could offer volatile analyses using GC-MS testing, grading sessions using experts, sensory evaluations, electrophoresis, proteolysis, sugar and lactic acid analyses and other tests depending on the specific requirements.

Analytical Contact

Analytical, Cheese, Sensory

Rani Govindasamy-Lucey

Distinguished Scientist