Eurofins/DQCI offers a large portfolio of Calibration Standards to meet the needs of the Dairy Foods Manufacturing Industries. These state of the art standards can be used to maintain calibrations in most in-house, testing equipment, and are recognized by major equipment manufacturers as the standards of choice.
Standards are offered in varying levels (1 to 10, 12 or 16 levels) based on the particular Calibration Standard. Standards are produced at regular intervals to meet the specific needs of the industry.
Instruments Calibration Standards:
|California Milk Standards||Condensed Buttermilk|
|Condensed Skim Milk||Condensed Whole Milk|
|Goat Milk||Half and Half|
|Heavy Cream||Light Cream|
|Pasteurized Milk||Raw Freeze Point|
|Raw Milk Standards||Raw Whey|
|Somatic Cells||UF Skim|
|Urea (MUN)||Raw Lowfat|
Archived Instrument Calibration Standards:
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