LABEC M-MIA-A - Manual (Page 100)

Ultrasonic milk analyser
5.4. NECESSARY DEVICES AND REAGENTS........................................................................................................ 63
5.5. MAKING THE DETERMINATION: ................................................................................................................... 63
5.6. CALCULATIONS ................................................................................................................................................... 63
5.7. MEASUREMENT ACCURACY ........................................................................................................................... 63
APPENDIX 2 REPRESENTATIVE SAMPLES FROM MILK AND OTHER MILK DERIVATIVES FOR
MILK ANALYSER’S CALIBRATION ....................................................................................................................... 64
1. G ENERAL .................................................................................................................................................................. 64
2. N ECESSARY QUALITY PARAMETERS VALUES DETERMINATION ................................................................................. 64
2.1. LABORATORY METHODS ................................................................................................................................. 64
2.1.1. D ETERMINATION OF FAT CONTENT ..................................................................................................................... 64
2.1.2. M ILK DENSITY DETERMINATION ......................................................................................................................... 65
2.1.3. D ETERMINATION OF TOTAL PROTEINS ................................................................................................................. 65
2.1.4. D ETERMINATION OF CASEIN CONTENT IN THE MILK ............................................................................................ 66
2.1.5. D ETERMINATION OF SALTS IN MILK . ................................................................................................................... 66
2.1.6. D ETERMINATION OF SOLIDS IN MILK ................................................................................................................... 66
EXPRESS METHODS BY USING ANOTHER MILK ANALYSERS..................................................................... 66
APPENDIX 3 MILK SAMPLING AND PREPARATION OF SAMPLES FOR ANALYSES............................... 67
1. G ENERAL .................................................................................................................................................................. 67
2. S TIRRING THE MILK AND ITS DERIVATIVES BEFORE SAMPLING ................................................................................. 67
3. S AMPLING ................................................................................................................................................................. 68
4. S AMPLE PRESERVATION ............................................................................................................................................ 68
5. P REPARING THE SAMPLES FOR ANALYSES ................................................................................................................. 68
APPENDIX 4 SAMPLING AND PREPARATION OF SAMPLES FOR VERIFICATION THE ACCURACY
OF THE MILK ANALYSER, MAKING CORRECTIONS AND RECALIBRATION.......................................... 70
1. N ECESSARY CONSUMABLES AND DEVICES ................................................................................................................ 70
2. G ENERAL .................................................................................................................................................................. 70
3. R EPRESENTATIVE S AMPLES ...................................................................................................................................... 70
4. S AMPLES PREPARATION ............................................................................................................................................ 72
5. A DVISABLE SCHEME FOR INDEPENDENTLY DETERMINATION THE CONTENT OF DIFFERENT PARAMETERS IN MILK AND
ITS DERIVATIVES ........................................................................................................................................................... 73
5.1. FOR COW MILK (WHOLE MILK, LOW FAT, SKIMMED MILK) AND UHT MILK............................... 74
5.2. FOR SHEEP MILK................................................................................................................................................. 75
5.3. FOR WHEAT, BUTTERMILK AND CREAM.................................................................................................... 76
APPENDIX 5: EASY CALIBRATION OF THE MILK ANALYSER BY CALCULATING THE BASIC
PARAMETERS VIA FORMULAS .............................................................................................................................. 77
5.1. DETERMINATION SOME OF THE PARAMETERS BY FORMULAS......................................................... 77
5.2. SNF DETERMINATION . ........................................................................................................................................... 77
5.3. D ETERMINATION OF LACTOSE CONTENT ................................................................................................................ 78
5.4. D ETERMINATION OF SALTS CONTENT ..................................................................................................................... 78
5.5. D ETERMINATION OF TOTAL PROTEINS CONTENT .................................................................................................... 79
APPENDIX 6 FREEZING POINT DETERMINATION ........................................................................................... 80
1. M ETHODS FOR DETERMINATION . .............................................................................................................................. 80
2. T HE BASIC FREEZING POINT . ..................................................................................................................................... 80
APPENDIX 7 PH MEASURING .................................................................................................................................. 83
1. G ENERAL INFORMATION ........................................................................................................................................... 83
Operation manual MRC.VER.01-02.10