Analytical & Research Services

CAFS-ADSC Dairy Chemistry Laboratory

The laboratory is capable of producing and marketing different kinds of soft and hard cheeses in commercial scale with the existence of a new ripening room and vacuum packing machine. It has also capabilities to analyze the basic microbiological and chemical qualities of raw milk and finished products.

LOCATION

Dairy Production and Technology Development Division
DTRI Building
Animal and Dairy Sciences Cluster Complex
College of Agriculture and Food Science
UPLB, College, Laguna

CONTACT PERSON

Ms. Olivia C. Emata
Position: In-Charge
Designation: University Researcher II

Contact details

Telephone Nos: (049) 536 - 3148
Fax Nos: (049) 536 - 2205
Mobile No: 09175945175
Email Address: This email address is being protected from spambots. You need JavaScript enabled to view it.

Specialized Equipment

  1. Laboratory oven
  2. Incubator
  3. Biosafety Cabinet Class II
  4. Analytical balance
  5. Microscopes
  6. Top loading balance
  7. Trip/beam balance
  8. Ekomilk Milk Analyzer
  9. Vat Pasteurizer
  10. Ripening Room
  11. Vacuum packing machine
  12. pH meter
  13. Centrifuge
  14. Water bath
  15. Incubator
  16. Oven
  17. Milk analyzer
  18. Fumehood
  19. Laminar flow
  20. Vortex mixer
  21. Cheese press

Schedule of Fees

Name of Test
or Procedure
Cost
(in Peso)
1. Raw milk composition (using milk analyzer) 500.00/ hour
2. Fat Gerber method 440.00
3. Acidity 295.00
4. Specific gravity/ pH 220.00
5. Moisture 220.00
6. Salt 540.00
7. Total bacterial count 540.00
8. Coliform count 540.00
9. Yeasts and mold count 540.00