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Calibration values determination:
- Determine the milk sample FAT contents by means of a classical method
(for example you can use Gerber method);
- Test the same milk using Milk analyzer;
- Subtract the Milk analyzer
FAT
value from
FAT
value
achieved with classical
method. If the difference value is in the spec limits there is no need of fat
calibration. Otherwise add this difference value as a fat calibration value
using the procedure described in “
Calibration values Saving”;
- Determine the milk sample SOLIDS NON FAT (SNF)
by means of a classi-
cal method;
- Test the same milk using Milk analyzer;
- Subtract the Milk analyzer
SOLIDS NON FAT (SNF)
value from
SOLIDS NON
FAT (SNF)
value
achieved with classical method. If the difference value is in
the spec limits there is no need of
SOLIDS NON FAT (SNF)
calibration. Other-
wise add this difference value as a
SOLIDS NON FAT (SNF)
calibration value
using the procedure described in “
Calibration values saving”;
- Determine the milk sample DENSITY by means of a density meter;
- Test the same milk using Milk analyzer;
- Subtract the Milk analyzer
DENSITY
value from
DENSITY
value
achieved
with density meter. If the difference value is in the spec limits there is no need
of milk
DENSITY
calibration. Otherwise add this difference value as a milk
DENSITY
calibration value using the procedure described in “
Calibration
values Saving”;
Note: If you will calibrate both
SOLIDS NON FAT (SNF)
and
DENSITY
param-
eters, first calibrate
SOLIDS NON FAT (SNF).
Test the same milk using
EKOMILK Analyzer again. Calibrate the
DENSITY
only if it is necessary
.
- Determine the milk sample PROTEIN contents by means of a classical
method (for example you can use Kjeldahl method);
- Test the same milk using EKOMILK Analyzer;
- Subtract the Milk analyzer
PROTEIN
value from
PROTEIN
value
achieved
with classical method. If the difference value is in the spec limits there is no
need of protein calibration. Otherwise add this difference value as a protein
calibration value using the procedure described in “
Calibration values Sav-
ing”;
- Determine the milk sample FREEZING POINT by means of a classical
method (for example you can use Cryoscope);
- Test the same milk using
EKOMILK
Analyzer;
- Subtract the Milk analyzer
FREEZING POINT
value from
FREEZING POINT
value
achieved with classical method. If the difference value is in the spec
limits there is no need of freezing point calibration. Otherwise add this differ-
ence value as a freezing point calibration value using the procedure de-
scribed in “
Calibration values Saving”;
Example1:
Freezing point by classical method - (-0.548)
