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THÔNG TIN SẢN PHẨM
| Analyte. | Cat. No | Analyte Significance | Advantages of Megazyme Test Kits |
| Acetaldehyde | K-ACHYD | One of the most important aroma compounds in yogurt, responsible for the characteristic taste.Also formed in milk during storage | AlDH supplied as a stabilised solution rather than a lyophilised powder, thus less wasted enzyme. Stable reagents |
| Acetic Acid | K-ACET K-ACETAF K-ACETAK K-ACETRM | Fermentation product of yogurt and cheese | All kits contain PVP to prevent tannin inhibition. 1. K-ACET (manual, efficient) contains stable ACS suspension 2. K-ACETAF (auto) very stable R1 and R2 3. K-ACETAK (auto) is a stable, and very rapid acetate kinase (AK) based kit with excellent linearity 4. K-ACETRM is a rapid, manual assay kit employing AK and phosphotransacetylase |
| Ammonia | K-AMIA K-AMIAR | Important indicator of the hygienic quality (microbial load) of milk | K-AMIAR has a very rapid reaction rate (~ 3 min at room temperature). Ideal for manual and auto-analyser applications. Stable reagents |
| L-Ascorbic Acid | K-ASCO | Antioxidant present in dairy products. Permitted additive | Rapid reaction, stable reagents |
| Aspartame | K-ASPTM | Common milkshake and yogurt sweetener | Rapid reaction, stable reagents, only enzymatic kit available |
| Citric Acid | K-CITR | Important quality indicator of milk, especially for butter and cheese production. Permitted additive | Ideal for both manual and auto-analyser applications. Reconstituted citrate lyase stable for > 6 months at -20°C. Stable reagents |
| Ethanol | K-ETOH | Produced during the fermentation of kefir | Rapid reaction, stable reagents (AlDH supplied as a stable suspension) |
| Formic Acid | K-FORM | Minor acid in dairy products | FDH supplied as a stabilised suspension rather than a lyophilised powder, thus less wasted enzyme. Stable reagents |
| D-Fructose / D-Glucose | K-FRUGL K-FRGLMQ | Common milkshake and yogurt sweetener | Rapid reaction times, choice of simple formats available, ideal for manual and auto-analyser applications. Stable. |
| D-Gluconic Acid | K-GATE | Weak organic acid found in dairy products. High levels found in certain cheeses | Rapid reaction, stable reagents |
| D-Glucose | K-GLUC K-GLUHKR/L | Low levels expected in unprocessed / unadulterated milk and in cheese. Useful marker when producing lactose depleted dairy products | Choice of simple formats available, based either on glucose oxidase / peroxidase, or hexokinase / G-6-PDH. Stable reagents |
| L-Glutamic Acid | K-GLUT | Found in high concentrations, especially in cheese | No wasted diaphorase solution (stable suspension supplied). Stable reagents |
| D-Lactic Acid | K-DATE | Quality indicator of milk, yogurt and cheese | Rapid reaction, stable reagents |
| L-Lactic Acid | K-LATE | Quality indicator of fresh milk. High levels in yogurt and cheese | Rapid reaction, stable reagents. Ideal for manual and auto-analyser applications |
| D-/L-Lactic Acid | K-DLATE | Quality indicator of fresh milk, yogurt and cheese | Rapid reaction, flexible concurrent format. Stable reagents |
| Lactose / D-Galactose | K-LACGAR | Key quality (value) indicator of milk | Very rapid reaction (~ 5 min even at room temperature). Stable reagents |
| D-Sorbitol / Xylitol | K-SORB | Dairy product sweetener | No wasted diaphorase solution (stable suspension supplied). Stable reagents |
| Succinic Acid | K-SUCC | Minor dairy acid | Rapid reaction (~ 6 min even at RT). Stable reagents |
| Sucrose | K-SUFRG K-SUCGL | Not present naturally in dairy products | Choice of simple formats available, based either on glucose oxidase / peroxidase, or hexokinase / G-6-PDH. |
| Urea | K-URAMR | Quality indicator of milk, especially that used for cheese production. Used as a metabolic marker of bovine blood urea levels | Simple, very rapid (both urea and ammonia measured in < 10 min at room temperature) and sequential / efficient (only one cuvette required per sample) |
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