NRK Engineering LTD
Manufacturing, Research, Development and Engineering Company in Chemistry, Biochemistry, Biotechnology, Chemical Engineering and Process Equipment!
Products
NEW PRODUCTS
Azosol (Azidiol solution for preserving milk samples)
Azidiol is a chemical compound with a bacteriostatic effect that is recommended for the preservation of raw milk samples, which will be used for compositional and hygienic-sanitary analyses.
To evaluate the possibility of using the same preserved milk samples for different analyzes by milk testing laboratories, the use of azidiol (sodium azide/chloramphenicol) as a liquid preservative for chemical, bacteriological and cytological tests was investigated. Azidiol was added immediately after milking to half of the samples, the others were used for comparison. Analyzes were performed using an infrared milk analyzer (Milko-Scan), Bactoscan and Fossomatic counter. The life of milk is extended with azidiol as the storage temperature is lowered from 20 °C to 4 °C. Samples for chemical analysis with azidiol can be stored for more than 15 days at 4°C and at least one week at 20°C. The mean shelf life of samples for bacteriological evaluation in the presence of preservatives varied depending on the storage temperature.
BIOTHYS (Means for neutralizing unpleasant odors)
Since 2019, we have been distributors of the German company BIOTHYS for Serbia, which includes the distribution of chemical agents and the installation of professional solutions for the neutralization and reduction of unpleasant odors and other forms of evaporative pollution.
Stop 19
Azidiol is a chemical compound with a bacteriostatic effect that is recommended for the preservation of raw milk samples, which will be used for compositional and hygienic-sanitary analyses.
To evaluate the possibility of using the same preserved milk samples for different analyzes by milk testing laboratories, the use of azidiol (sodium azide/chloramphenicol) as a liquid preservative for chemical, bacteriological and cytological tests was investigated. Azidiol was added immediately after milking to half of the samples, the others were used for comparison. Analyzes were performed using an infrared milk analyzer (Milko-Scan), Bactoscan and Fossomatic counter. The life of milk is extended with azidiol as the storage temperature is lowered from 20 °C to 4 °C. Samples for chemical analysis with azidiol can be stored for more than 15 days at 4°C and at least one week at 20°C. The mean shelf life of samples for bacteriological evaluation in the presence of preservatives varied depending on the storage temperature.
