Project

Methodeontwikkeling en inventariserend onderzoek t.b.v. WOT

The objective of this project is to develop and implement new analytical methods capable of verifying the identity and quality of agricultural produce and to compare routine methods with reference methods. This will result in the ability to perform the statutory governmental tasks in the appropriate manner, which is of importance to all those involved in the inspections (the authorities and the sector).

Three research subjects have been selected for 2014:

  • Rapid method for the determination of the water content of unsalted and salted poultry meat
  • Method for the verification of the use of raw milk in farm cheese
  • Red-green alarm method for distinguishing between regular milk powder and milk powder containing naturally-available or chemical counterfeit protein

Method

  • Rapid method for the determination of the water content of unsalted and salted poultry meat: In 2014, this rapid, low-cost approach will be tested and the results will be compared with reference determinations of the water content of samples of both unsalted and salted poultry meat (approximately 50 samples).
  • Red-green alarm method for distinguishing between regular milk powder and milk powder containing naturally-available or chemical counterfeit protein: In 2014, hyperspectral and volatile compounds analyses will be carried out on skimmed milk powers and milk powers with a wide range of potentially illegal applications.
  • Method for the verification of the use of raw milk in farm cheese: The objective of this research is to develop an analytical test based on rapid mass spectrometry to confirm the identity of farm cheese and to detect the illegal use of heat-treated milk in products marketed as farm cheese. This (on the request of the Bond van Boerderij Zuivelbereiders ['Association of Farmhouse Dairy Producers']) will promote honesty in the farm cheese trade and provide longer-term assurances for the quality and production of farm cheese.

Project results

Updated and improved methods for the verification of the identity of agricultural produce so that the statutory government tasks can be performed in an appropriate manner.

Publications

The objective of this project is to develop and implement new analytical methods capable of verifying the identity and quality of agricultural produce and to compare routine methods with reference methods. This will result in the ability to perform the statutory governmental tasks in the appropriate manner, which is of importance to all those involved in the inspections (the authorities and the sector).

Three research subjects have been selected for 2014:

  • Rapid method for the determination of the water content of unsalted and salted poultry meat
  • Method for the verification of the use of raw milk in farm cheese
  • Red-green alarm method for distinguishing between regular milk powder and milk powder containing naturally-available or chemical counterfeit protein

Method

  • Rapid method for the determination of the water content of unsalted and salted poultry meat: In 2014, this rapid, low-cost approach will be tested and the results will be compared with reference determinations of the water content of samples of both unsalted and salted poultry meat (approximately 50 samples).
  • Red-green alarm method for distinguishing between regular milk powder and milk powder containing naturally-available or chemical counterfeit protein: In 2014, hyperspectral and volatile compounds analyses will be carried out on skimmed milk powers and milk powers with a wide range of potentially illegal applications.
  • Method for the verification of the use of raw milk in farm cheese: The objective of this research is to develop an analytical test based on rapid mass spectrometry to confirm the identity of farm cheese and to detect the illegal use of heat-treated milk in products marketed as farm cheese. This (on the request of the Bond van Boerderij Zuivelbereiders ['Association of Farmhouse Dairy Producers']) will promote honesty in the farm cheese trade and provide longer-term assurances for the quality and production of farm cheese.

Project results

Updated and improved methods for the verification of the identity of agricultural produce so that the statutory government tasks can be performed in an appropriate manner.

Publications