Milk – Toned milk, double toned milk, full cream milk, skimmed milk, standardized milk, flavored milk, UHT processed milk, condensed milk, and evaporated milk
Milk powder – Skimmed milk powder, whole milk powder, infant milk formula and follow up formula.
Butter, butter blends, ghee (milk fat) and cream
Cheese- natural cheese, processed cheese, flavored cheese products
Cultured dairy products – yoghurt, sour cream, cottage cheese, paneer, butter milk, Shrikhande and probiotic milk
Frozen desserts – Ice cream, milk lollies and other novelties
Dairy ingredients – Whey protein concentrate, whey protein isolate, milk protein concentrates, casein, lactose and other dairy ingredients

• Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
• Prevention of Food Adulteration Act (PFA)
• Milk and Milk Products Order (MMPO)
• Bureau of Indian Standards (BIS)
• Agricultural Produce (Grading and Marking) Act (AGMARK)

At FARE Labs, we offer milk testing services in accordance with Food Safety and Standards Regulations (FSSR) to ensure that the milk & diary products of our customers not only meet the government regulations but also ensure high quality standards of these products.

FARE Labs possesses a comprehensive portfolio that offers not only innovative DNA-based analytical methods for milk authentication but also covers all parameters to ensure the overall quality and safety of milk and dairy products. We also test for quality milk, i.e., whether it is A1 milk or A2 milk along with other tests mentioned below. FARE Labs’ milk testing lab has a team of highly dedicated and skilled individuals, delivering world class laboratory testing with best service.

• Physical & Chemical Analysis (milk fat, milk solids, phosphorus, urea, total ash, polenske value, FFA as oleic acid, ph, odour, taste/flavour, etc.)
• Nutritional Analysis & Labelling (energy, protein, carbohydrates, total sugar, etc.)
• Adulterants (presence of vegetable fat)
• Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
• Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
• Vitamins (A, D, E, K, B-Complex)
• Minerals (calcium, iron, magnesium, manganese, potassium, etc.)
• Mycotoxins (aflatoxin B1, aflatoxin B2, etc.)
• Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
• Melamine
• Additives (thiamine, riboflavin, niacin, pyridoxine, folic acid, DHA, etc.)
• Pesticide Residues
• Antibiotics Residues (parbendazole, haloxon, chloramphenicol, nitrofurantoin, etc.)
• Sensory Evaluation
• Shelf Life Testing
• Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
• Molecular Testing
• Allergens (celery, mollusc, milk, egg, fish, etc.)
• GMO Testing
• Test for active Components (Qualitative)
• Particle size analysis
• ETO and ECH Testing
• MCPDs and GE Testing
• Food Application and recipe engineering
• Radioactive residues
• Steroids and Hormone Testing
• Dioxins, PCBs, PAHs & Furans