LactoStar milk analyzer

Apparatus for automatic and rapid analysis of milk constituents.

Products analyzed:

Milk from cows, sheep, buffalo, goats, etc.

Raw milk, whole milk pasteurized milk, skim milk, yogurt, cream, etc.

Benefits:

You can calibrate and memorize 20 different types of products. For example: Cow's milk, sour cream, unfermented milk, skimmed milk, sheep's milk ...

The operation is simple and clear, thanks to a menu consisting of 5 buttons.

Calibration:

The equipment is automatically calibrated at 2 points using 2 reference milk types.

Measurement principle:

The determination is based on a combined thermo-optical procedure.

The milk sample (with a volume between 12 ml and 20 ml) is pumped into 2 different units (an optical unit - Blue Box and a thermal or caloric unit - RedBox) With the help of the Blue Box unit, which uses turbidity as a measuring principle determines the sum of fat and protein (F + P), and with the help of the RedBox unit, which uses the caloric effects as a measurement principle, the fat content and the SNF in the sample are determined. The protein content is determined by calculating the difference (P = F + P - F) between the turbidimetric measurements (fat + protein = F + P) and the caloric measurements (fat = T (F)). The freezing point is determined by the following formula: SNF - Protein (P) = FP (sum of all dissolved substances).