CAFS-ADSC Dairy Chemistry Laboratory
- Published in Analytical and Research Services
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
- Laboratory oven
- Incubator
- Biosafety Cabinet Class II
- Analytical balance
- Microscopes
- Top loading balance
- Trip/beam balance
- Ekomilk Milk Analyzer
- Vat Pasteurizer
- Ripening Room
- Vacuum packing machine
- pH meter
- Centrifuge
- Water bath
- Incubator
- Oven
- Milk analyzer
- Fumehood
- Laminar flow
- Vortex mixer
- 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 |
