Necessary Quality Parameters Values Determination - Milkotester Master Pro Operating Instructions Manual

Milk
After 12 hours
the milk is
divided into
equal parts.
Milk with high and low fat is used for auto calibration of milk
analyzer.
The exact value of the parameters is decisive for correct and accurate
calibration, because if the parameters are not set correctly during
calibration the same parameter will not be measured correctly.

5.1.2. Necessary quality parameters values determination

For more precise determination of above listed quality parameters of
the milk and its derivatives is advisable they to be examined in an
authorized laboratories, using the corresponding arbitration methods for
this purpose.
5.1.2.1. Laboratory methods
5.1.2.1.1 Determination of fat content
Determination of fat content in the milk and its derivatives (cream,
whey, buttered milk) is one of the most important analyses in the dairy
production and milk processing. According this parameter the payment
schemes are made and it is observed from the point of view correct
production process and the basic economy balances are made with its
help.
А/ Röse-Gottlieb method
The fat content is determined using the gravimetric method, fat
extraction from ammonia-alcohol milk solution using diethyl and petroleum
ether, evaporation of the solvent and weighting the residuum.
Milk with high fat
Low fat milk
not used
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Operating Instructions Master Pro
Milkotester Ltd
Ultrasonic milk analyzers