Factory > Laboratory


The Laboratory

“ERZENI” implements strict measures to ensure the quality and food safety of its products for its consumers, starting with the control of the raw material.

Our goal with these measures is to ensure that there is no contamination during processing or packaging in the production.

Laboratory Analysises

Organoleptic evaluation

Sample Testing

Taste and Odor

Before entering the factory, every quantity of milk is checked for any undesirable aroma, and taste is also tested through boiling to determine its intended destination.

Milk with deviations in color, aroma, pH, from normal milk receives a lower quality classification, and in cases where it is unacceptable for production, it is returned to the supplier.

Antibiotic Inspection

The control for the presence of antibiotics.

Every quantity of milk undergoes testing with rapid tests to verify the presence of antibiotics. Milk with antibiotic presence is not accepted for processing.

Chemical Inspection

Aflatoxin Presence Check

Periodic analyses are conducted with a schedule to determine the presence of aflatoxin M1 in milk. If the value exceeds the allowed limit, farmers are notified to take measures to adjust the parameters of this indicator, and the milk is not accepted.

Physical Inspection

Residues and Sediments

The filter is frequently checked to see if it has retained impurities visible to the naked eye. The bottom of the deposits and tanks is inspected for possible impurities, and conclusions about the quality of pre-filtration are drawn by farmers and collectors.

Chemical Inspection

pH Value Measurements

The measurement of pH is a crucial indicator in the dairy industry. Its measurement is carried out for each milk container before it enters production.

Cellular Analysis

Microbial Analysis & Somatic Cells checks

Microbiological analyses are periodically conducted to determine the overall microbial load and count somatic cells.

Physical & Chemical

Physical and Chemical Milk Analysis

A representative sample is obtained from the intake device of each machine that is unloaded. The sample is taken and analyzed in the laboratory. The measured parameters include: fat, dry matter, density, proteins, lactose, and water.

Additionally, the milk is also checked for the presence of various additives and adulterations. After performing the above-mentioned analyses and accepting the milk, the destination where it will be used is determined.