LABEC M-MIA-A User Manual

Page 58

Ultrasonic milk analyser

•

Glasses from 25 till 50 сm

;

•

Centrifuge for Gerber;

•

Water bath;

•

Mercury thermometers up to 100

С with value scale 1

С;

•

Sulphuric acid with density 1,82 at 20

С for determination of fat content

of the milk;

•

Isoamilic alcohol for Gerber with density 0,811 to 0,812.

2.5. Making the determination:

Preparation of samples for analyses.
The milk is mixed well in order to become homogenous mixture (if necessary
it is slowly heated up to 35-40

С ) and is carefully shaken and tempered to

20±2

С. The samples from whey and buttermilk are preliminary filtered

through double layer gauze and is then tempered to 20±2

С. Cream samples

are placed in water-bath at temperature 35 till 40

С, stirred till homogenous

sample is received and cooled down to 20±2

С.

2.6. Making measurement

With butyrometer for milk
For milk, whey and buttermilk.
With automatic or special for acids pipette are measured 10 сm

sulphuric

acid with d=1,820 кg/m

at 20

С in the milk butyrometer. Carefully on the

butyrometer's walls are piled up 11 сm

from the prepared sample. The

pipette is held till its full drainage.
For cream
From the prepared sample is measured 10 g with error up to 0,001 g and 50
сm

water are added. Mixture is well stirred and heated up to 30-35

С, then

is again stirred and cooled down to 20±2

С, and the following steps are as

with the milk sample using sulphuric acid with d=1,789 till 1,790 кg/m

With butyrometer for cream
For cream
5 g from the sample are measured with butyrometer with error up to 0,0001 g
and then 5 сm

water are added, 10 сm

sulphuric acid with d=1,780 to 1,790

кg/m

at 20

С and 1 сm

изоамилов alcohol. The butyrometer is closed with

rubber stapple and is shaken till the proteins are fully dissolved.

2.7. Calculating the results

By using milk butyrometer
Milk, whey, buttermilk.
Using the butyrometer's graded scale the grams fat in 100 g product are read
directly. When the milk is curdled, the result is increased with 0,1 g for every
degree.
By using cream butyrometer.

Operation manual

MRC.VER.01-02.10