Table of Contents
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CHAPTER NINE
9
1. Measured components:
• Fat
• Solids-Non-Fat (SNF)
• Protein
• Lactose
• Water content
• Temperature (°C)
• Freezing point
• Salts
• Density
2. Ranges of measurement:
Fat
SNF
Density *
Proteins
Lactose
Added water
Sample temperature
Freezing point
Salts
Technical specification
0.00% ÷ 25%
3% ÷ 15%
1015 ÷ 10 40 kg/m
2% to 7%
0.01 % ÷ 6 %
0 % ÷ 70 %
1 °С ÷ 40 °С
– 0,3 ÷ – 0,7 °С
0,4 ÷ 1,5%
48
Operating Instructions Master Pro
Milkotester Ltd
Ultrasonic milk analyzers
3
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