New milk residue test announced. Lansing, Mich.-based Neogen Corp. has developed new tests for detecting milk residues in raw materials, processing environments or final products, thereby providing processors with a means of determining whether all traces of unwanted milk have been eliminated. Like earlier peanut and egg allergen tests, the milk allergen tests were developed by Neogen in cooperation with the University of Nebraska's Food Allergy Research and Resource Program. The tests are most critical to processors of sorbet, dark chocolate, cookies and cakes, dips and sauces, salad dressings and potato chips, since these foods are commonly produced in facilities that also manufacture products containing milk. The tests are available in a screening format, Alert, and in a format that allows for full quantitation of milk residues, Veratox. The tests take only 30 minutes to perform. Previously, processors had to rely on test methods that took days to complete in a laboratory setting.