In the State Laboratory of Agriculture, the safety of milk and dairy products is checked using internationally recognized research methods
In the food research department of the laboratory, the implementation of new research methods on various qualitative and safety parameters is planned.
Determining the purity of milk fat in the product is one of the safety criteria used in the laboratory.
A balanced diet should include dairy products like cheese, sour cream, and milk, so it is crucial to ensure their quality and safety for the general public.
Based on research carried out in the laboratory, the business operator is given the opportunity to control the product at all stages of its creation.
The State Laboratory of Agriculture actively cooperates with the National Food Agency in this direction.
