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)
| Parameter | Measuring range | Repeatability |
| 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 point | Calculated 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%
