LABEC M-MIA-LA - Manual (Page 106)

Ultrasonic milkanalyser
Operation manual 04.11.09 104/107
5.6. CALCULATIONS ...................................................................................................................................................65
5.7. MEASUREMENT ACCURACY ...........................................................................................................................65
APPENDIX 2 REPRESENTATIVE SAMPLES FROM MILK AND OTHER MILK DERIVATIVES FOR
MILK ANALYSER’S CALIBRATION .......................................................................................................................66
1. G ENERAL .................................................................................................................................................................. 66
2. N ECESSARY QUALITY PARAMETERS VALUES DETERMINATION ................................................................................. 66
2.1. LABORATORY METHODS .................................................................................................................................66
2.1.1. D ETERMINATION OF FAT CONTENT ..................................................................................................................... 66
2.1.2. M ILK DENSITY DETERMINATION ......................................................................................................................... 67
2.1.3. D ETERMINATION OF TOTAL PROTEINS ................................................................................................................. 67
2.1.4. D ETERMINATION OF CASEIN CONTENT IN THE MILK ............................................................................................ 68
2.1.5. D ETERMINATION OF SALTS IN MILK . ................................................................................................................... 68
2.1.6. D ETERMINATION OF SOLIDS IN MILK ................................................................................................................... 68
2.2. EXPRESS METHODS BY USING ANOTHER MILK ANALYSERS ......................................................68
APPENDIX 3 MILK SAMPLING AND PREPARATION OF SAMPLES FOR ANALYSES...............................69
1. G ENERAL .................................................................................................................................................................. 69
2. S TIRRING THE MILK AND ITS DERIVATIVES BEFORE SAMPLING ................................................................................. 69
3. S AMPLING ................................................................................................................................................................. 70
4. S AMPLE PRESERVATION ............................................................................................................................................ 70
5. P REPARING THE SAMPLES FOR ANALYSES ................................................................................................................. 70
APPENDIX 4 SAMPLING AND PREPARATION OF SAMPLES FOR VERIFICATION THE ACCURACY
OF THE MILK ANALYSER, MAKING CORRECTIONS AND RECALIBRATION..........................................72
1. N ECESSARY CONSUMABLES AND DEVICES ................................................................................................................ 72
2. G ENERAL .................................................................................................................................................................. 72
3. R EPRESENTATIVE S AMPLES ...................................................................................................................................... 72
4. S AMPLES PREPARATION ............................................................................................................................................ 74
5. A DVISABLE SCHEME FOR INDEPENDENTLY DETERMINATION THE CONTENT OF DIFFERENT PARAMETERS IN MILK AND
ITS DERIVATIVES ........................................................................................................................................................... 75
5.1. FOR COW MILK (WHOLE MILK, LOW FAT, SKIMMED MILK) AND UHT MILK...............................76
5.2. FOR SHEEP MILK.................................................................................................................................................77
5.3. FOR WHEAT, BUTTERMILK AND CREAM ...................................................................................................78
APPENDIX 5: EASY CALIBRATION OF THE MILK ANALYSER BY CALCULATING THE BASIC
PARAMETERS VIA FORMULAS ..............................................................................................................................79
5.1. DETERMINATION SOME OF THE PARAMETERS BY FORMULAS.........................................................79
5.2. SNF DETERMINATION . ........................................................................................................................................... 79
5.3. D ETERMINATION OF LACTOSE CONTENT ................................................................................................................ 80
5.4. D ETERMINATION OF SALTS CONTENT ..................................................................................................................... 80
5.5. D ETERMINATION OF TOTAL PROTEINS CONTENT .................................................................................................... 81
APPENDIX 6 FREEZING POINT DETERMINATION ...........................................................................................82
1. M ETHODS FOR DETERMINATION . .............................................................................................................................. 82
2. T HE BASIC FREEZING POINT . ..................................................................................................................................... 82
APPENDIX 7 PH MEASURING (ONLY FOR DEVICES WITH EMBEDDED FUNCTION).............................85
1. G ENERAL INFORMATION ........................................................................................................................................... 85
2. P H E LECTRODE ......................................................................................................................................................... 85
2.1. ELECTRODE PART ..............................................................................................................................................85
2.2. ELECTRODE CARE & ELECTRODE MAINTENANCE ................................................................................85