MRC MIA-LA, Руководство по эксплуатации

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Ultrasonic milkanalyser
Operation manual 62/92
APPENDICES
APPENDIX 1: PREPARATION OF SAMPLES FOR
MILKANALYSERS’ CALIBRATION
For calibration are needed samples of cow milk with the following
parameters:
Low Fat High Fat Middle
1 Cow 2,2% 5,2% 3,6%
For the calibration are needed:
1. Distilled water
2. Min. 3 milk samples with known values for fat, SNF, protein, density,
lactose, salts.
Calibration samples have to be with low, middle and high values of the
analyzed components. Samples have to be representative for given milk type.
Volume of the sample has to be enough for making min 5 measurements for
each sample
– not less than 1,00 l. Changes in the analyzed parameters in
the samples have, if possible, to cover the whole measuring range
– i.e. used
samples to be with low, middle and high content of the analyzed components.
Methods of milk samples preparation for calibration .
For milk sample with middle value of the analysed components we
recommend to use milk taken from not less than 10 animals from most
common in the region breed.
Sample with low and high value are prepared on the following way:
1. Pour the fresh milk with FAT at about 3.7% in a separating funnel.
2. Leave the funnel with the milk in refrigerator for 12 hours at temperature
+5-+8 ° C.
3. Draw the substratum of the separated milk in a vessel, mix it well, pour
it and heat it in water-bath up to 20°C.
4. Pour the upper layer in another vessel.
5. Determine the concentration of the measured components (FAT,
protein, SNF, density, lactose, solids) by using certified methods.
The analyser’s accuracy depends only on the correctness of the chemical
analysis of the components in the samples and the normal acidity during
calibration!
It is recommended the first cow milk sample with low fat content to be with
the following parameters: