| 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) |