Accredited Laboratory
Или как доверието идва с проверката
The Food Testing Laboratory is a separate unit within the our organizational structure and is accredited by the Bulgarian Accreditation Service Executive Agency under BDS Registration Number 138 ЛИ. The laboratory is accredited in accordance with the National Accreditation of Compliance Verification Bodies Act and as stipulated by BDS EN ISO/IEC 17025 – "General requirements for the competence of testing and calibration laboratories."
The Testing Laboratory ensures the high quality that customers deserve because trust must be earned, and it is earned primarily through competence.
The laboratory's competencies include: testing milk and dairy products, bacterial cultures, and cheese yeast; microbiological control of surfaces and drinking water.
Testing reports issued by LB Bulgaricum, in reference to the accreditation, are recognized by national authorities in EU Member States.
The laboratory conducts all analyses using standardized international and BDS methods, guaranteeing the reliability of results and security for our customers. It is important to note that the laboratory operates strictly in accordance with confidentiality, independence, and good laboratory practice principles.
Tests are carried out in two divisions: the Biochemistry Laboratory and the Microbiology Laboratory, each staffed with highly qualified personnel and equipped with modern facilities and equipment.
Microbiology
MicrobiologyWhen we say that we put our work under a microscope, we mean exactly that. Ourhighly qualified specialists have the necessary resources to conduct a wide range ofanalyses on samples, whether collected by us or others, in accordance with theindices and standards outlined by EU regulations, national legislation, and/orcorporate technological documentation. The knowledge and experience gained overthe years ensure the accuracy and precision of the results obtained.
The main activities conducted in the laboratory are:
- Complete microbiological analysis of raw milk, raw materials, and supplies; dairyand lactic acid products; starter cultures; and cheese yeast.
- Monitoring parameters from the processing lines in the production and storage ofstarter cultures, dairy, and lactic acid products.
Monitoring hygiene practices of personnel, equipment, surfaces, air, and water inthe production, storage, and cooling areas.
As required by standards, every sample is monitored from the moment it isreceived for analysis until the results are delivered and a certificate is issued.
Biochemistry
To guarantee quality, the raw milk, dairy products, bacterial (starter) cultures, and cheese yeast undergo biochemical analysis. Additionally, the biochemical indices in the production process, as well as the properties of detergents and disinfectants used for manufacturing equipment, storage, and cooling spaces, are continuously monitored to ensure their effectiveness.
