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Milk and dairy products testing

Composition, microbiology and contaminant testing for raw milk, dairy products, by-products and plant-based alternatives, across the whole production chain.

49 RENAR-accredited testsAnnex no. 1 of 24.04.2026See the table

Testing raw milk, dairy products, dairy by-products and foods containing dairy ingredients is one of the core activities of the ICA R&D laboratories. We also test plant-based alternatives (such as soy or almond drinks), for which clients need the same information on composition and safety.

What we test

The quality of the finished product depends on the raw milk and on every step of the chain: milking, collection, storage, processing, packaging and distribution. Testing can therefore be planned along the whole chain, not only at the finished product.

Composition is checked through fat, protein, dry matter, lactose, acidity and pH, using methods specific to each product type (drinking milk, milk powder, cheese, cream, butter, ice cream). For fermented products and cheeses we determine authorised preservatives such as sorbic and benzoic acid, and for some products nitrites and nitrates. Microbiological testing covers process hygiene indicators and the main pathogens. Routine contaminant testing includes aflatoxin M1, metals, antibiotic residues and pesticide residues. Molecular biology methods let us verify the species of origin of the milk, for example in cheeses labelled as made from sheep’s or goat’s milk.

Regulatory framework

  • Regulation (EC) No 178/2002 – general principles of food law
  • Regulation (EC) No 2073/2005 – microbiological criteria for foodstuffs
  • Regulation (EU) 2023/915 – maximum levels for contaminants, including aflatoxin M1
  • Regulation (EU) No 37/2010 – pharmacologically active substances and maximum residue limits
  • Regulation (EC) No 396/2005 – maximum residue levels of pesticides
  • Regulation (EC) No 1333/2008 – food additives
  • Regulation (EU) No 1169/2011 – food information to consumers

How we work

Samples should reach the laboratory chilled, in clean, closed containers. We can help you choose the right tests for raw milk intake, in-process control or finished product release. Results are issued in a test report; accredited tests are marked as such in the report and are listed in the annex to RENAR accreditation certificate LI 871.

Parameters and determinations

Sensory examination

  • Appearance authorised, not accredited
  • Colour authorised, not accredited
  • Odour authorised, not accredited
  • Taste authorised, not accredited
  • Texture authorised, not accredited

Composition and physico-chemical parameters

Additives and preservatives

Microbiology

Contaminants and residues

Authenticity

  • Species of origin of milk (DNA) authorised, not accreditedsubcontracted
  • Non-milk fat subcontracted

"RENAR accredited" links to the matching row of the accredited-tests table below (RENAR annex no. 1/24.04.2026); "authorised, not accredited" means authorised by ANSVSA (authorisation no. 95/24.09.2025) but outside the accreditation; "subcontracted" means performed by a partner laboratory. An analysis with two labels is accredited only for the matrices and methods in the table. "Not accredited" (non-food products, which need no authorisation) means performed in the ICA laboratory or by a partner laboratory, outside the accreditation.

This list is not exhaustive and not all determinations are accredited. For anything not listed here, please contact our sales team.

Request a quote

Tell us the product and the tests you need; our sales team will reply with a quote.

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[email protected]

+40 31 410 2020

Samples received after 13:00 are registered and start testing on the next working day.

RENAR-accredited tests

Source: Annex no. 1 to RENAR accreditation certificate LI 871, issued 24/04/2026. Annex (PDF)

RENAR-accredited tests – Milk and dairy products testing. Source: Annex no. 1 to RENAR accreditation certificate LI 871, issued 24/04/2026.
TestMatrixReference documentAnnex no.
Determination of trace elements: zinc, copper, iron, manganese (FAAS) Foodstuffs (except oils, fats and very fatty products) SR EN 14084:2003; STAS 1807/1-83; SR EN 13804:2013; SR EN 13805:2015; PS-CH-01 1
Determination of tin (FAAS) Foodstuffs SR EN 13804:2013; SR EN 13805:2015; SR EN 15764:2010; PS-CH-62 1
Determination of calcium, sodium, potassium and magnesium (FAAS) Foodstuffs SR EN 15505:2008; SR ISO 8070:2008; SR EN ISO 7980:2002; ISO 9964-1:1993; ISO 9964-2:1993; SR EN 13804:2013; SR EN 13805:2015; SR 6182-30:2009; SR 6182-33:1993; SR 6182-32:1993; PS-CH-40 1
Determination of trace elements: lead, cadmium (GFAAS) Foodstuffs (except oils, fats and very fatty products) SR EN 14083:2003; SR EN 14084:2003; STAS 1807/1-83; SR EN 13804:2013; SR EN 13805:2015; PS-CH-01 2
Determination of chromium (GFAAS) Foodstuffs SR EN 14083:2003; SR EN 13804:2013; SR EN 13805:2015; PS-CH-62 2
Determination of trace elements: arsenic (HGAAS) Foodstuffs (except oils, fats and very fatty products) STAS 1807/1-83; SR EN 13804:2013; SR EN 13805:2015; SR EN 14627:2005; PS-CH-01, Ediție 10.07.2025 3
Determination of trace elements: mercury (CVAAS) Foodstuffs (except oils, fats and very fatty products) STAS 1807/1-83; SR EN 13804:2013; SR EN 13805:2015; SR EN 13806-1:2025; PS-CH-01 4
Determination of nitrite content Milk and milk products, liquid and dried products (milk powder), products for children Metoda spectrofotometrica Enzytec Liquid Nitrate R-Biopharm (E8370); SR EN ISO 14673-2:2004; SR 13175:1993; PS-CH-29, Ediție 10.07.2025 6
Determination of nitrate content Dairy products and cheeses Metoda spectrofotometrica Enzytec Liquid Nitrate R-Biopharm (E8370); PS-CH-123, Ediția din 10.10.2024 12
Determination of fatty acid content by gas chromatography Foodstuffs SR EN ISO 12966-2:2017; SR EN ISO 661:2006; SR EN ISO 661:2006/AC:2007; SR EN ISO 12966-4:2015; SR ISO 15885:2008; ISO 14156:2025; PS-CH-30 Ediţia din 10.01.2026 16
Pesticide residues by GC (QuEChERS) Foods of animal origin (meat and seafood, milk and dairy products, eggs) ISO 14181:2000; ISO 3890-1:2009 (IDF 75-1:2009); ISO 3890-2:2009 (IDF 75-2:2009); PS-CH-121 Ediția din 10.02.2026 17
Determination of sorbic acid and benzoic acid (HPLC) Dairy products SR ISO 22855:2008; SR ISO 9231:2009; Journal of chromatography A, 1073 (2005), 393-397 -Simultaneous determination of preservatives (benzoic acides, sorbic acides, methylparaben and propulbaraben) in foodstuffs using high performance liquid cromatography. (Bahruddin S., Md. Fazlul B., Muhammad I.S., Kamarudzaman A., Mohd. Khairuddin T.) Food Chemistry, 127 (2011) 1294- 1299 - Development of an RP- HPLC method for the simultaneous; determination of benzoic acid, sorbic acid, netamycin and lysizyme in hard and pasta filata cheeses (C. Guarino, F. Fuselli, A. LaMantia, L.Longo); PS-CH-60 Ediţia din 10.01.2022 19
Pesticide residues by LC (QuEChERS) Foods of animal origin (meat and seafood, milk and dairy products, eggs) ISO 3890-1:2009 (IDF 75-1:2009); ISO 3890-2:2009 (IDF 75-2:2009); PS-CH-122 Ediția din 10.02.2026 20
Determination of sugars by LC-IR (xylose, fructose, glucose, galactose, sucrose, turanose, maltose, trehalose, lactose, melezitose, maltotriose, raffinose) Foodstuffs and food supplements PS-CH-128, Ediţia din 10.05.2025 23
Determination of acrylamide by LC-MS after acetonitrile extraction/partitioning and dispersive SPE clean-up (modular QuEChERS method) Heat-treated foodstuffs PS-CH-132, Ediţia din 10.02.2023 24
Determination of aflatoxin M1 by ELISA Milk, milk powder, cheese Metoda ELISA – RIDASCREEN; Aflatoxina M1 (cod R-1121); PS-CH-03 Ediţia din 10.01.2022 27
Determination of pH Milk and dairy products, including cheese and butter SR ISO 7238:2009; PS-CH-27, Ediție 10.07.2025 29
Determination of total nitrogen and calculation of protein content Milk and milk products SR ISO 937:2023; SR EN ISO 8968-1:2014; SR EN ISO 20483:2014; SR 13013-3:1994; SR 2213-17:2009; SR 8613-6:2009; SR EN ISO 5983-1:2006; SR EN ISO 5983-1:2006/ AC:2009; PS-CH-38 Ediţia din 10.07.2025 32
Determination of protein content by the Dumas method Foodstuffs PS-CH-126, Ediţia din 10.02.2023 33
Determination of fat content, butyrometric method Cheese; milk and fermented milk products SR ISO 3433:2009; STAS 6352/1-88; SR ISO 19662:2023; PS-CH-43 Ediție din 10.01.2024 34
Determination of sugar content Milk and dairy products SR 2213-12:2009, cap. 6, 7; STAS 1227/3-90, cap.11; STAS 6182/17-81; SR 6182-18:2009; SR 6182-18:2009/C91:2009; SR 184-4:2009; SR 91:2007, cap. 13.2; PS-CH-23 Ediţia din 10.01.2022 35
Determination of chloride content Milk and milk products SR ISO 9297:2001; SR 91:2007, cap. 15; SR 8613-3:2009; SR ISO 1841-1:2000; SR ISO 3634:2009; PS-CH-36 Ediţia din 10.02.2023 36
Determination of acidity Drinking milk; milk powder; milk and dairy products SR 90:2007, cap.12.3; STAS 756/3-85, cap. 8; SR 91:2007, cap.11; SR ISO 750:2008; SR 8613-4:2009; SR 2213-22:2009; SR 2213-22:2009/C91:2012; SR 143:2008, Anexa B; SR ISO 6092:2008; SR 6182-1:2008; SR 184-5:1997; SR 184-5:1997/C91:2012; SR 2567-1:1996; PS-CH-13 Ediţia din 10.01.2022 38
Determination of peroxide value Foodstuffs; animal and vegetable fats and oils SR 13531:2008; PS-CH-100 Ediţia din 10.01.2022 40
Determination of moisture and dry matter Milk, cream and concentrated milk; cheese and processed cheese; fruit and milk ice cream; butter ISO 6731:2023; SR EN ISO 5534:2004; SR ISO 3728:2009; SR EN ISO 3727-1:2002; SR ISO 6673:2009; SR 6124-1:1999; SR 90:2007, cap 11; SR 91:2007, cap.10; SR EN ISO 712-1:2024; SR 2213-4:2007; SR 110-3:1995; ICUMSA Method GS 2/1/3/9-15 (2007); SR ISO 1442:2023; SR 8613-1:2009; SR ISO 11294:1998; SR ISO 11294:1998/C91:2009; STAS 756/3-85, cap. 7; STAS 1227/3-90, cap. 8; PS-CH-44 Ediţia din 15.05.2025 45
Determination of moisture and ash (thermogravimetry) Foodstuffs, except oils and sugar PS-CH-125, Ediţia din 10.11.2023 46
Determination of fat content, gravimetric method Milk powder and milk powder products; ice cream and milk-based ice cream mixes; cream; butter SR EN ISO 1736:2009; SR EN ISO 7328:2009; SR EN ISO 2450:2009; SR EN ISO 17189:2005; SR ISO 1444:2008; SR 8613-5:2009; SR 2213-11:2007; SR EN ISO 659:2009; SR 91:2007, cap.14.4; STAS 1227/3-90, cap.12; PS-CH-34 Ediţia din 10.01.2022 47
Determination of lipid content by microwave-assisted extraction Foodstuffs PS-CH-127, Ediţia din 10.02.2023 48
Determination of total, insoluble and soluble dietary fibre Foodstuffs; cereals Metoda AOAC 991.42; Metoda AOAC 985.29; PS-CH-58 52
Mass determinations (net weight, drained weight, mass proportions of components, mass grading) Foodstuffs and feed SR 2213-3:2009; STAS 6516-90; STAS 5951-83; Metoda AOAC 968.30; PS-CH-11 Ediţia din 10.01.2022 53
Determination of volume in the package Liquid foodstuffs PS-CH-10, Ediţia din 10.02.2023 61
Determination of density Foodstuffs PS-CH-07, Ediţia din 10.02.2023 62
Qualitative determination of genetically modified DNA using the SureFood GMO SCREEN 35S/NOS/FMV + IAC kit Foodstuffs Manual kit SureFood GMO SCREEN 35S/NOS/FMV + IAC (R-Biopharm, cod: S2126): Version : December 2016, CONGEN Biotechnologie GmbH, BERLIN, Germany.; PS-MB-117 Ediţia din 20.02.2023 63
Enumeration of microorganisms, colony count at 30 °C Foodstuffs SR EN ISO 4833-1:2014; SR EN ISO 4833-1:2014/A1:2022; SR EN ISO 4833-2:2014; SR EN ISO 4833-2:2014/A1:2022; SR EN ISO 4833-2:2014/AC:2014; PS-MB-01 64
Enumeration of coliforms Foodstuffs SR ISO 4832:2009; PS-MB-02 65
Enumeration of β-glucuronidase-positive Escherichia coli – colony count at 44 °C Foodstuffs SR ISO 16649-2:2007; PS-MB-03 66
Detection of Salmonella Foodstuffs SR EN ISO 6579-1:2017; SR EN ISO 6579-1:2017/A1:2020; PS-MB-04 67
Enumeration of coagulase-positive staphylococci Foodstuffs SR EN ISO 6888-1:2021; SR EN ISO 6888-1:2021/ A1:2023; PS-MB-05 68
Enumeration of presumptive Bacillus cereus – colony count at 30 °C Foodstuffs SR EN ISO 7932:2005; SR EN ISO 7932:2005/ A1:2020; PS-MB-06 69
Enumeration of yeasts and moulds Foodstuffs SR ISO 21527-1:2009; SR ISO 21527-2:2009; PS-MB-07 70
Enumeration of Enterobacteriaceae Foodstuffs PS-MB-21 Ediţia din 10.07.2025 72
Detection of Listeria monocytogenes Foodstuffs SR EN ISO 11290-1:2017; PS-MB-22 73
Enumeration of Listeria monocytogenes Foodstuffs SR EN ISO 11290-2:2017; PS-MB-34 74
Enumeration of mesophilic lactic acid bacteria – colony count at 30 °C Foodstuffs SR ISO 15214:2001; PS-MB-33 75
Enumeration of sulphite-reducing bacteria growing under anaerobic conditions Foodstuffs SR ISO 15213-1:2023; PS-MB-24 76
Detection and enumeration of Campylobacter spp. – colony-count technique Foodstuffs SR EN ISO 10272-2:2017; SR EN ISO 10272-2:2017/A1:2023; PS-MB-32 Ediţia din 10.07.2025 82
Detection of Salmonella spp. by VIDAS UP (SPT) – ELFA Foodstuffs Metoda Biomerieux – VIDAS UP Salmonella (SPT); PS-MB-37 Ediţia din 10.07.2025 83
Calculation of total carbohydrate, available carbohydrate and energy value of food products Foodstuffs Regulamentul (UE) nr. 1169/2011, anexa XIV. FAO Food and Nutrition Paper- Food energy –Methods of analysis and conversion factors; PS-CH-63 Ediţia din 10.01.2024 84
Calculated values (e.g. fat in dry matter, water and solids-non-fat, water/total protein ratio, fat/total protein ratio) Milk and dairy products, cream and concentrated milk, cheese and processed cheese, fruit and milk ice cream, butter PS-CH-63, Ediţia din 10.01.2024 85

Accreditation covers only the test – matrix – method combinations in the table. The accreditation status of each result is stated on the test report.

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