Determination of Hypochlorite in Milk

The main purpose of food production is to produce quality products by considering consumer health. The cleanliness of the materials used and the production area is as important as the raw materials used to produce a safe and quality product.

Hygiene and sanitation methods are used especially for the cleaning of the process area. In the food sector, hygiene and sanitation are important in terms of preventing microbiological contamination, apart from physical cleaning.

Chlorine-containing disinfectants are used in the cleaning process in food businesses. One of these disinfectants is hypochlorite. It is very important that the hypochlorites used to clean food production areas are removed from the areas where they are used.

Especially during cleaning, disinfectant residues that are not well cleaned can pass into the food. This risk is mostly encountered in milk processing processes. For this reason, disinfectant residues are controlled by performing “Hypochlorite Analysis in Milk”.

With the hypochlorite analysis in milk, disinfectant residues can be detected in the milk to be processed or consumed.

CLICK FOR FOOD ANALYSIS.