LABEC M-MIA-A - Manual (Page 99)

Ultrasonic milk analyser
2. DETERMINATION OF FAT CONTENT IN THE MILK AND MILK DERIVATIVES. ................................. 56
2.1. GENERAL ............................................................................................................................................................... 56
2.2. SAMPLING.............................................................................................................................................................. 56
2.3. BASIC PRINCIPLES.............................................................................................................................................. 56
2.4. NECESSARY DEVICES AND REAGENTS........................................................................................................ 56
2.5. MAKING THE DETERMINATION: ................................................................................................................... 57
2.6. MAKING MEASUREMENT ................................................................................................................................. 57
2.7. CALCULATING THE RESULTS......................................................................................................................... 57
2.8. MEASUREMENT ACCURACY ........................................................................................................................... 58
3. DETERMINATION OF WATER CONTENT AND SOLIDS IN THE MILK AND MILK DERIVATIVES.. 58
3.1. GENERAL ............................................................................................................................................................... 58
3.2. BASIC PRINCIPLES.............................................................................................................................................. 58
3.3. NECESSARY DEVICES AND REAGENTS........................................................................................................ 58
3.4. MAKING THE DETERMINATION: ................................................................................................................... 59
3.5. MAKING THE MEASUREMENT........................................................................................................................ 59
3.6. CALCULATING THE RESULTS......................................................................................................................... 59
3.7. MEASUREMENT ACCURACY. .......................................................................................................................... 59
4. DETERMINATION OF CASEIN CONTENT IN THE MILK. ............................................................................ 60
4.1. GENERAL ............................................................................................................................................................... 60
4.2. SAMPLING.............................................................................................................................................................. 60
4.3. BASIC PRINCIPLES.............................................................................................................................................. 60
4.4. NECESSARY DEVICES AND REAGENTS........................................................................................................ 60
4.5. MAKING THE DETERMINATION: ................................................................................................................... 60
4.6. MAKING THE MEASUREMENT........................................................................................................................ 60
4.7. CALCULATIONS ................................................................................................................................................... 61
4.8. MEASUREMENT ACCURACY. .......................................................................................................................... 62
5. DETERMINATION OF SALTS IN THE MILK .................................................................................................... 62
5.1. GENERAL ............................................................................................................................................................... 62
5.2. SAMPLING.............................................................................................................................................................. 62
5.3. BASIC PRINCIPLES.............................................................................................................................................. 63
Operation manual MRC.VER.01-02.10