ULTRASONIC PORTABLE MILK ANALYZER
www.milkotester.com
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determined North American average of –0,5404
C), below which there
will be at 95%
confidence that will show 99% of all freezing point determinations on
unwatered milk:
“if the freezing point is –0,525
C or below, milk may be presumed to be
free of water or may be confirmed as water free by tests, specified
below. If the freezing point is above –0,525
C, milk will be designated
as “presumptive added water” and will be confirmed as added water or
added water free by tests specified below. Evaluate extreme daily
fluctuations in the freezing point of herd, pooled herd, or processed
milk for presence of added water”.
“Presumed added water”, as described above, must be “confirmed” by
means of tests on authentic milk samples obtained as specified in the
АОАС
METHODS.
After determination the freezing point of your sample via the milk
analyzer, the added water is calculated using the following formula:
[%]
100
int
int
int
Base
Calc
Base
FrPo
FrPo
FrPo
AddedWater
Where:
FrPointBase is the basic freezing point
FrPointCalc is measured freezing point
Sample:
First variant
If you’ve entered for milk analyzer basic freezing point -0.520
C
(according article 5.9 of the EU Milk Hygiene Directive 92/46/
ЕЕС
),
measured freezing point –0.540
C, using the above pointed formula
you’ll receive –3,8%. Because it is not possible the added water to be
negative value, the milk analyzer indicates 0% added water. The
reason for this is the tolerance in the basic freezing point, reasons for
which are described below.
If in the same milk we add 3,8% water, and the basic freezing point is
the same, the milk analyzer will measure freezing point –0.520
C, and
will indicate again 0% added water.
Second variant
