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FUNKE GEBER LactoStar Automatic Milk Analyzer

An automatic device for routine testing of milk components.
Since 1904, Funke-Gerber has been an important player in dairy farming, both at home and abroad. The production of laboratory apparatus for the testing of milk and foodstuffs is among its crowning achievements.
The manufacture of centrifuges together with butyrometers and other appliances for fat determination according to Dr.N.Gerber continues to occupy a central place in the company´s business activity. Over and above this classical field, the company develops and produces the most modern electronic devices for milk analysis.
A new era in routine laboratory analysis has been opened by the new "LactoStar" and "LactoFlash" appliances.
The application of know-how and continuous further development make Funke-Gerber an important player in dairy farming.

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(+86)010-5653 8958
  • Product description
  • Product parameter
  • Product video

LactoStar Milk Analyzer

Instrument for the analysis of milk

Measurement Principle

The milk sample is sucked into the measuring cells by means of a pump. Both the fat content as well as the SNF are determined by using thermal measurement effects (RedBox).

Additional Wavelengths

Protein, lactose, density and minerals are determined in addition with the aid of a second measuring cell that is equipped with a combined impedance / turbidity sensory technology by using 4 different optical wavelengths (BlueBox). The freezing point is calculated on the basis of the measured values that are ascertained.


Appliance characteristics Calibration

The devices can store 20 different sets of calibration data. Various types of milk, e.g. full-cream milk, skim milk, cream, etc. can be analysed. You can change from one product to another without having to undertake a new calibration.


Interfaces

Parallel interface (Printer connection), Serial interface (PC connection, software is included in the delivery)


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 ParameterMeasuring rangeRepeatability
Fat 

0.00% ... 40.00%

± 0.02%

Protein

0.00% ... 10.00%

± 0.03%

Lactose 

0.00% ... 10.00%

± 0.03%

SNF 

0.00% ... 15.00%

± 0.04%

Minerals 0.00% ... 5.00%

± 0.02%

Freezing pointCalculated value± 0.002 °C

* The repeatability in the range of 0 to 8% fat amounts to ± 0.02%.

* In the higher measuring range of 8 to 40% fat, the repeatability amounted to ± 0.2%

 


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