The advantages of using ultrasonic milk analyzers

The quality of the milk is extremely important. Therefore the dairy industry is one of the most important among all processing industries. There are a number of indicators for determining the quality of milk. Accurate determination of their values in the samples is a guarantee for the quality of the product. Using ultrasonic indicators Master and Lactomat guarantee measurement accuracy and speed.

Indicators and parameters for comparison

The parameters they measure are fat, SNF protein, lactose, salts, freezing point, added water, milk temperature Density, pH, conductivity. Among their advantages is the low cost of analysis and fast adjustment in production for optimal production economy. In comparison, chemical analysis is time consuming, the test process is long and there is a delay in the correction of production.

Speed, mobility and environmental friendliness

Milk analyzers have compact design. They are appropriate for using in different conditions. They are able to be used both in laboratory conditions and in the farms and at the transfer point. The samples are accurate and ready in 20-30 to 60 seconds. For comparison, chemical analyzes can only be performed in special laboratories. In the laboratory results will be ready in fifteen minutes and the measurements need to be done by qualified professionals. In this regard, milk analyzers have another advantage because they are easy to use. Milk analyzers are innovative, equipped with software, pre-calibrated for the various kind of milk. Their construction is not complicated. Human errors are excluded and are suitable for unqualified users. The technology is ultrasonic. The samples do not require pre-treatment with heat or centrifugation, water bath and the addition of hazardous chemicals.

The counterfeiting prevention

The milk analyzer will take into account if there is a mixture of different kinds of milk and its supply as a more valuable type. The results show whether there is a supply of whey, water, degreasing or other fluids, which are often done in order to increase the volume of milk. Thanks to the availability, speed and reduction of the cost of measurements, the addition of substances such as baking soda, flour or farina, with which unscrupulous manufacturers aim to cover the presence of water is also prevented.