Ewes/Goats Curd (for adulteration with cows milk) 0 and 1 % cows milk

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Ewes/Goats Curd (for adulteration with cows milk) 0 and 1 % cows milk Specification

Usage
Reference standard or control for cows milk adulteration detection tests

Appearance
White to off-white creamy curd

Shape
Amorphous, spoonable mass

Physical Form
Semi-solid (Curd)

Melting Point
Not applicable (semi-solid at room temperature)

Taste
Characteristic tangy, mild, typical of ewes/goats milk curd

Ph Level
4.2 - 4.8

Application
Laboratory use for detection of adulteration, food authenticity studies

Poisonous
NO

Product Type
Ewes/Goats Curd (with 0% and 1% cows milk adulteration)

Storage
Keep refrigerated at 28C, do not freeze

Solubility
Dispersible in water; insoluble in non-polar solvents

Shelf Life
14-21 days under refrigerated conditions

Molecular Weight
N/A (Complex mixture)

Properties
Contains lactic acid bacteria; sensitive to cows milk adulteration; rich in proteins and fats typical to ewe/goat milk.

Ingredients
Pasteurized ewes/goats milk, starter cultures, with 0% or 1% cows milk (for adulteration)

Smell
Pleasant, fresh, slightly acidic dairy odor

Molecular Formula
N/A (Complex mixture)

Density
1.04 Gram per cubic centimeter(g/cm3)

Purity
>99% (as dairy curd, excluding minimal cows milk exposure)

Structural Formula
N/A (Complex mixture)

Grade
Food Grade

HS Code
04061020

About Ewes/Goats Curd (for adulteration with cows milk) 0 and 1 % cows milk

Ewes/Goats Curd (for adulteration with cows milk) 0 and 1 % cows milk

Properties

Related Categories	Additional Standards, Analytical Standards,Analytical/Chromatography, Animal Origin, Application CRMs, Certified Reference Materials (CRMs), Food & Agriculture, Food Matrix CRMs, Food and Agriculture CRM, Matrix CRMs, Matrix Materials Standards, Pharmacopeia & Metrological Institutes Standards, Reference Materials from the European Commissions Joint Research Centre (formerly IRMM)
format	matrix material
storage temp.	20C

Purpose-Built Dairy Reference for Laboratories

Specially designed for food analysts, research institutions, and regulatory agencies, this ewes/goats curd with trace cows milk is an essential reference standard for evaluating and calibrating cows milk adulteration detection methods. The sample is customizable in size and accurately represents authentic curd composition, ensuring reliability in food authenticity and safety assessments.

Microbial and Allergen Excellence

Every batch meets food safety compliance, free from harmful pathogens, and is produced from pasteurized milk under hygienic conditions. Allergen labelling is clear: the curd contains ewes/goats milk and may have up to 1% cow milk, assisting laboratories with precise detection and clear sample identification.

FAQs of Ewes/Goats Curd (for adulteration with cows milk) 0 and 1 % cows milk:

Q: How is this Ewes/Goats Curd used for detection of cows milk adulteration?

A: The curd is formulated with either 0% or 1% cows milk, serving as a reliable control or reference sample. Laboratories use it to validate analytical methods detecting adulteration, ensuring accuracy in food authenticity testing.

Q: What quality standards does this curd meet regarding safety and composition?

A: Its compliant with established food safety standards, showing no pathogen presence. The product offers consistent fat (68%) and protein (45.5%) contents, representative of authentic ewe/goat curd, and contains no added preservatives.

Q: When should I use this product in laboratory setups?

A: Use this reference curd when calibrating detection instruments, validating analytical methods, or running control samples during food authenticity or adulteration assessments involving cows milk in ewe/goat dairy products.

Q: Where can the curd be stored and for how long does it remain stable?

A: Keep the curd refrigerated at 28C in its original, sealed packaging. Under these conditions, it maintains microbial and physical stability for 14 to 21 days. Avoid freezing or exposing to prolonged heat.

Q: What benefits does this curd provide to food analysts and regulatory labs?

A: It enables precise and reproducible testing for cows milk adulteration, increases the reliability of method validation, helps maintain regulatory compliance, and ensures quality assurance in food authenticity research.

Q: How is the curd packaged to maintain its quality and integrity?

A: The curd is packed in sterile, sealed containerseither plastic or glass jarsimmediately after preparation, minimizing contamination risk and preserving microbiological and physical properties.

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