Development of reference materials and methods for milk and milk products quality and safety controlSupervisor: Ing. Peter Zajác, PhD.
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Milk and milk products are subject of regular inspection to determine quality parameters like fat, protein and solid not-fat. Determine the proper results of these quality parameters in samples of raw milk have great economic importance for farmers, dairy companies and Agricultural paying agency. Determination of the composition of milk is routinely performed by equipment operating on the principle of infrared spectrophotometry using a Fourier transform, which require regular calibration and setup.
|Kind of project:||General calls ()|
|Department of Food Hygiene and Safety (FBFS)|
Project start date :
|01. 07. 2015|
Project close date:
|30. 06. 2019|
Number of workers in the project:
|Number of official workers in the project:||0|