Facilities

Equipment available at the Dairy Science and Technology Lab

Cheese-making Pilot Plant:

  • Double jacketed vat
  • Cooling System
  • Incubator
  • Water baths,thermometers, relative humidity meters, pH meters, Baume meters, curd cutting blades, cheese sampling equipment

 

Cheeses that are currently made in the lab:

  • White brined cheeses (Halloumi),
  • Whey cheeses (Anari)
  • French-type lactic acid cheeses
  • Hard cheeses (Gruyere-type)

Other Dairy products:

  • Fermented milks
  • Yoghurt

Instrumentation available by the Dairy Science and Technology Lab

  • Lactostar (Fat, Protein, Lactose, Total Solids)
  • Gerber Fat Analysis
  • Kjeldahl
  • Ionic Calcium Analyser
  • Texture Analyser (Stable Micro Systems)
  • HPLC
  • 2D Electrophoresis
  • GC-MS
  • GC-FID