Milk analyzers Master and Lactomat offer precision and accuracy in the analysis of milk samples. Among their advantages is the speed with which they perform measurements of milk samples. In addition, the devices are energy efficient, compact, easy to use and maintain. This makes them attractive to the industry. Milk Analyzers are a convenience and a necessity. They show the milk content, and their results are a guarantee for the quality of the milk. On the results provided by the dairy analyzers, it can be seen whether the product meets the specified standards and whether there are any counterfeits. Master and Lactomat are helpful to producers and traders because they provide information on the main indicators of milk content.
What are the main physico-chemical indicators in the requirements for milk quality
Fats and proteins
The most valuable is the milk with increased mass fractions of proteins, fats and solids. It allows you to significantly improve the quality of dairy products while reducing the consumption of raw materials. The values of the mass fractions of these components must meet the milk quality requirements. According to this normative document, the minimum values of the mass fractions of fats and proteins must be 3.4% and 3.0%, respectively.
It is expressed in the values of titrated and active acidity. The first is determined in degrees Turner (T), ie. in an amount of milliliters of 0, 1 n NaOH solution consumed to neutralize 100 ml of semi-diluted milk. The titratable acidity is due to the presence of salts of citric and phosphoric acid, casein and whey proteins, as well as dissolved carbon dioxide in milk. The value of the titrated acidity must correspond to the range 14-16 T. Active acidity (pH) is an indicator that characterizes the activity of H + ions. The value of the active acidity of the milk should be 6, 6-6, 7.
Types of milk counterfeits
Milk is considered to be adulterated when ingredients are added to it or the fat is removed. Changes in the quality of milk are evidence of fraud. There are several types of milk counterfeits. One of them is water dilution. It reduces the percentage of fats and solids, and the density and titratable acidity also decrease. Dilution with skim milk or skimming is also common. Then its density increases and the fat and dry matter content decreases. Adding soda also impairs the quality of the product. Then the acidity and coagulation capacity as well as the storage period decrease.