LABEC M-MIA-LA - Manual (Page 76)

Ultrasonic milkanalyser
Operation manual 04.11.09 74/107
Cream
Parameter Low value High value
% fat content 8,00 20,00
% Solids-Non-Fat content 2,50 5,00
The cream samples are diluted with distilled water. Degree of dilution is 2-3
times, in dependence of the initial fat content in the cream.
Whey
Parameter Low value High value
% fat content 0,20 0,80
% Solids-Non-Fat content 5,00 7,50
The content of fat and SNF in the whey depends on the kind of the dairy
product as a result of which the whey is received.
4. Samples preparation
Milk – raw or thermally treated
For raw milk sample with average content of the analyzed components is
advisable to be used milk, collected from at least 10 animals from the most
commonly met breed in the region where the analyser will be functioning.
Low fat and high fat samples are prepared on the following way:
Available fresh or thermally treated milk is poured in a separating funnel,
which is place in a refrigerator for at least 12 hours at temperature 4 - 6 °С in
order to stratify. For a bigger stratification a longer time is required.
The layer at the bottom is poured in a vessel. It is well mixed by pouring it
from vessel to vessel and is warmed up to 40 °С in a water bath.
The upper layer is poured in another vessel.
Using the certified methods the density and the concentration of the analyzed
components - fat, protein, SNF, lactose, salts are determined.
The analyser’s accuracy depends only on the correctness of the chemical
analyses of the components in the samples and the normal acidity during
calibration!
It is recommended the first cow milk sample with low fat content to be with
the following parameters: