Who we are
Scientific Heads:
MilCA Lab phone: 0521 032843
Affiliated staff:
- dr Chiara Balbo,
- dr Davide Valoppi,
- dr Elena Sangalli,
- dr Andrea Zanotti,
- dr Irene Tedeschi
Where we are
Department of Medical-Veterinary Science
Section of Animal Production Science
What we do
Our activity focuses on the complete characterization of milk and its derivatives. Infrared spectroscopy allows us to analyse milk composition, identifying its main components. Also, we use lactodynamography to examine the coagulation properties of milk, which are crucial for the cheese-making process. The transformation of milk into cheese follows specific procedures, with variations in the quantities of milk used and the conditions of cheese-making.
Relying on automated methods, we assess the acidity of milk and the presence of chlorides, providing insights into the technological quality and stability of the product. The analysis of fat globule size, the determination of total and differential somatic cells, and the investigation of bacterial load offer a complete picture of the microbiological quality of milk. Using ELISA kits, we perform various enzymatic determinations, providing detailed information regarding the presence of specific substances in milk. We also analyse spectra on solid matrices such as cheese and forage, using near-infrared spectroscopy to evaluate their composition. The determination of the colour of solid matrices, such as cheeses, is performed using colorimetry, while high-performance liquid chromatography allows us to separate milk protein fractions. For the examination of individual fatty acids, we use the gas chromatography method. The analysis of minerals in milk is carried out with plasma emission spectroscopy, providing details on the presence of these micro- and macro- elements. Finally, infrared spectroscopy evaluates the colour and antioxidant activity of milk, thus completing our thorough analysis of the physicochemical properties of this important food.
In detail:
- milk composition: analyzed via infrared spectroscopy (MilkoScan FT3, FOSS)
- milk acidity and chloride determination: conducted using an automatic titrator (Titralab AT1000, Hach)
- milk coagulation properties: assessed using lactodynamography (LDG, Ma.Pe. System)
- cheese yield and nutrient recovery from milk in curds: measured through various cheese-making procedures
- fat globule size: determined via light scattering (Mastersizer 3000, Malvern)
- total and differential somatic cells in milk: determined by flow cytometry (Fossomatic 7 DC, FOSS)
- bacterial load in milk: determined by flow cytometry (Bactoscan, FOSS)
- enzymatic determinations: conducted using ELISA kits (e.g., amyloid, k-casein)
- spectra collection on solid matrices: using near-infrared spectroscopy (portable devices Aurora and Alba, GraiNit srl)
- colour determination of solid matrices: conducted via colorimeter (CR-400, Konica Minolta)
- milk protein fractions: determined by high-performance liquid chromatography (UHPLC 1290 Infinity, Agilent technologies)
- individual fatty acids in milk: determined by gas chromatography (Gas Chromatograph 7890A, Agilent technologies)
minerals in milk: determined by plasma emission spectroscopy (ICPOES 5800 VDV, Agilent technologies) - colour and antioxidant activity of milk: evaluated via infrared spectroscopy (Cary 60 UV-Vis, Agilent technologies)
