Ultrasonic milk analyzer

Milkotronic Ltd

LACTOSCAN INDI
MILK ANALYZER
LCD display – 4 lines x 16 characters
(with option for manual cleaning with syringe)

Operation manual

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Ultrasonic milk analyzer

Switching Adapter

 Input: 100 – 240 V ~1.6 A max.

50-60 Hz
 Output: +12 V 3 А min.
 Output power: 36 – 42 W

Measurement modes

 cow milk
 buffalo milk
 mixed milk

CAUTION!
Keep the switching adapter dry!
Please, read and follow strictly all the instructions in the manual.

Due to continuous improvement in the device, information contained in this

manual is subject to change without notice. Contact the company-producer
for revisions and corrections

4, Narodni Buditeli Str.

8900 Nova Zagora
BULGARIA
Phone/Fax: + 359 457 67082
e-mail: [email protected]
www.lactoscan.com
www.milkotronic.com

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SAFETY INSTRUCTIONS

1. Read this manual carefully and make sure that you understand all the
instructions.
2. For safety purposes the device is equipped with grounded power
cable. If there is no grounded electrical outlet where the device will
be used, please, install such before using the device.
3. Place the device on leveled and stable plate. In case it falls or is
severely shocked it may be damaged.
4. Connect to the electrical network in such a way that the power cable
to stay away from the side for accessing the device and not to be
stepped on.
5. Every time before cleaning the device switch it off and unplug it from
the electrical outlet. The device has to remain unplugged till the
cleaning completion.
6. Do not disassemble the unit in order to avoid possible electrical
shock. In case of malfunction contact your local dealer.
7. Handle the liquids the device works with carefully, following all the
instructions for their preparation.
8. Place the switching adaptor in such a way as to be protected from
overflow and spillage of liquids.

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PARTS AND ACCESSORIES

In the table below the standard delivery configuration of the milk analyzer is
listed:
№ Description Item № pcs

1. Ultrasonic portable milk analyzer LSS001 1

20 sec
1 sample measurement time Operation LSS002
manual
Plastic sample LSS003
holder
2. Spare Pipes LSS004 1
3. 12 V DC Power Supply Cable LSS005 2
4. Alkaline cleaning solution Lactodaily 100 g 2
5. Acidic cleaning solution Lactoweekly 100 g 1
7. Piston 1

In the table below the milk analyzer spares and accessories, which are
delivered on customers request are listed:

№ Description Item № pcs

a) included in the set: /
b) not included in the set (may be
additionally bought):
7. RS232 Interface Cable - Analyser-IBM PC LSS006

8. ECS POS Serial Printer LSS017 1

9. RS232 Interface Cable - Milk Analyser – LSS018 1
Serial Printer/IBM PC
10. Plug type 1

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1. FUNCTION

The function of the milk analyzer is to make quick analyses of milk on

fat (FAT), non-fat solids (SNF), proteins, lactose and water content
percentages, temperature (oС), freezing point, salts, total solids, as well
as density of one and the same sample directly after milking, at
collecting and during processing.

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2. TECHNICAL PARAMETERS

2.1. Working modes characteristics:

The program of the milk analyzer has four working modes.

2.1.1. Measurement mode milk / dairy product – first type

2.1.2. Measurement mode milk / dairy product – second type

2.1.3. Measurement mode milk / dairy product – third type

These modes have been calibrated on customers’ request for 3 milk types
from the following: cow, sheep, UHT, buffalo, goat, camel milk, cream, ice
cream mixtures, whey, recovered milk, etc. before leaving the production
facilities and the text on the display will be for the corresponding types, as is
indicated on page 2 Measurement modes.

2.1.4. Cleaning

Note:
Pressing the button labeled A - start re-printing the results
Pressing the button labeled B - start of rinsing (2.1.4.)
These commands are possible when the unit is in Idle mode, i.e. expecting
command for measuring sample.

Lactoscan INDI has a possibility for manual cleaning with piston.

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2.2. Measuring range:

Fat ………………..................... …………………...from 0.01% to 25%
SNF ……………………………… ...…………………....from 3% to 40%
Density * ………………………. ……...…….from 1000 to 1160 kg/m3
Proteins …………………………. ……………………..from 2% to 15%
Lactose ………………………... ………………….from 0.01 % to 20 %
Water content ………………… ……………...……..from 0 % to 70 %
Temperature of milk …………… ……………………..from 5oC to 40oC
Freezing point*……………… …………………from – 0,4 to – 0,7oC
Salts ……………………………. ……………...………from 0,4 to 4%
* Density data are shown in an abbreviated form. For example 27.3 have to
be understood as 1027.3 kg/m3. To determine the milk density, write down
the result from the display and add 1000.
Example: result 21,20; density = 1000 + 21,20 = 1021,2 kg/m3
The abbreviated form of the density is used also when entering data for
samples in working mode Recalibrate, for example:
If the measured sample density is 1034.5 kg/m3, then in the menu for
entering the samples parameters used for calibration, across the parameter
Den = , you have to enter 34.5.

** Please, carefully read Appendix Freezing Point.

2.3. Accuracy:
Fat …..……………………………….. …...………………….…... 0.06%
SNF ………………………………….. …………...………….…... 0.15%
Density ……………………………… ……………………….. 0.3 kg/m3
Proteins ……………………………... ……...……………….…... 0.15%
Lactose ……………………………… .…………………………... 0.20%
Water content ………………………. .……………………………. 3.0%
Temperature of milk ……………….. .……………………………… 1oC
Freezing point……………………….. ..……...………………… 0.005oC
Salts ………………………………... …..…………...…………... 0.05%

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The difference between two consequent measurements of one and the same
milk could not exceed the maximum permissible absolute error.

2.4 Correct ambient conditions:

Maximum permissible absolute error is guaranteed in case of normal ambient

conditions:
Air temperature………………………… ….………….from 10oC to 40oC
Relative humidity ……………………… ……………...from 30% to 80%
Power supply ………………………… …………………...220V (110V)
Extent of contamination at normal environmental conditions…………..2

Maximum permissible absolute error values in point 2.3 are in dependence

on the correctness of the corresponding chemical method, used for
component content determination. In point 2.3. are used the following
reference methods: Gerber – for fat, gravimetric – for SNF, Kjeldahl – for
protein. The boundary for maximum variation of repeatability when the power
supply voltage is from +10 to – 15% from the nominal voltage values (220 V)
have to be no more than 0.8 accuracy according point 2.3. The analyzer is
used in conditions free of outer electrical and magnetic fields (except the
magnetic field of the Earth) and vibrations.

2.5. Dimensions: ….………….240/220/100 mm, mass 3,0 kg

2.6. Continuous working time:………………….…...……....non-stop
2.7 Milk sample volume per one measurement: …..………..25 ml

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Fig.1 Front panel

1. ss cover 7. Sample holder

2. LCD 8. ABS color front panel
3. buttons 9. ss side cover
4. output pipe 10. tap for the manual cleaning opening
5. input pipe 11. pipe
6. plastic mug for the sample

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Fig. 2 Back panel

1. tap for the manual cleaning opening 5. RS232/printer

2. pipe 6. air outlet
3. AC adaptor input 7. Switching adapter
4. DC Power Supply output 8. Power switch

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Fig. 3 Connecting peripheral devices

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Fig. 4 Cable Description

90-1801-0008
RS232 Interface Cable - Milk Analyser – Serial Printer/ IBM PC

90-1801-0009
DC 12V Power Supply Milk Analyzer Cable
1. GND
2. No connection
3. No connection
4. 12V DC

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3. QUALIFICATION OF RAW MILK, THERMALLY TREATED

MILK, OTHER DAIRY PRODUCTS AND DERIVATIVES

3.1. Taking samples and preparation for analyses

In order to receive reliable results in qualification of milk, dairy products and

derivatives are needed: precise samples taking; correct samples storing (in
need to be preserved); correct preparation before making measurement. The
rules and requirements for this are described in details in Appendix Preparing
Samples.

3.2. Making the measurement.

3.2.1. Preparing the analyzer for working mode

3.2.1.1. Put the analyzer on the working place, providing good ventilation and
not in the vicinity of heat providing devices or sources. The temperature in the
premises has to be in the boundaries 10-30oC.

3.2.1.2. Check if the power switch is in "0" position and that the outlet voltage
complies with the voltage indicated on the rating plate of the analyzer.
Connect the power supply cable to the electrical outlet.

3.2.1.3. Switch on the “POWER” button, which starts the identification

procedure. For a short time the display shows the number of the software
versions, for example:

Milkanalyzer xxx
LCD vers xx
MA vers yy
MA ser. N. xxxx

where:

Milkanalyzer xxx is the time for measurement.

LCD vers XX is display control software version.
MA vers YY is the motherboard software version.

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MA ser. N. xxxx is the serial number – written on the rear panel of the
analyzer.
These data are called analyzer’s Identity

If in the process of exploitation there is a need to ask a question the

company-producer, you have to send the data, written on the display during
the above described initialization procedure i.e the analyzer’s identity.

3.2.1.4. Till the analyzer is prepared for work (at about 5 minutes) the
following message is written on the display: “Getting ready”. Above pointed
time is in dependence of the environmental temperature and increases with
decreasing the temperature.

3.2.1.5. When the device is ready for work the display shows: “Ready to
start”.

The analyzer is ready to make analyses in mode 1 (normally Cow)

3.2.1.6. If you want to pass to another mode press the button Enter and hold
it pressed. The following message appears on the display:

Release button to
start menu

Release the button Enter. The display shows the possible working modes:

Mode selector
Cal1 – Cow
Cal2 – Sheep
Cal3 – UHT
------------------------------
Rinsing
Final Clean
Printing

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Using “up”▲and ”down”▼buttons, choose the working mode and press Enter
in order to start it.

3.2.2. Making analyses

To start measurement: pour the preliminary prepared sample in the sample
holder of the analyzer; put the sample holder in the recess of the analyzer;
press the button Enter. The analyzer sucks the milk, makes the
measurement and returns the milk in the sample-holder. During the
measurement the temperature of the sample is shown on the display.
Ignore the results received immediately after switching on the analyzer and
after measuring distilled water. Make a second measurement with new
portion of the same sample.

3.2.3. Displaying the results

3.2.3.1. When the measurement is finished, the sample returns in the
sample-holder and the display shows the results. For example:

Results:
F=ff.ff S=ss.ss
D=dd.dd P=pp.pp
L=ll.ll W=ww.ww

Where:

F= ff.ff - measured FAT in percentage;

S= ss.ss - measured SNF in percentage;
D= dd.dd - measured density in percentage;
P= pp.pp - measured protein in percentage;
L= ll.ll - measured lactose in percentage;
W= ww.ww - measured sample’s added water in percentage.

By pressing the button” Down” ▼ the display shows the second page,
containing the results:

Page 2 Results:
T=tt.tC pH=pp.pp
FP=-0.fff
S=0.sss A=aa.aa

Where:
tt.tC - sample’s temperature;

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pp.pp - sample’s pH result – if there is a pH probe connected;

-0.fff - measured sample’s freezing point;
0.sss - measured salts values;
aa.aa - measured total solids

3.2.3.2. Write down the results in the form. The results remain on the display
till a new measurement is started. If the analyzer is connected to a computer
or a printer, it sends the data to the computer or prints them.

Fig. 5 Printing the results

SCHEME:
PRINTOUT OF THE RESULTS-EXAMPLE

Time: xx:xx:xx
Date: xx:xx:xxxx
Milk analyser 60 SN: xxxxx
Calibration 1 – UHT
Results:
Temp.Sample………………..˚C
Fat………………………..xx.xx%
SNF………………………xx.xx%
Density…………………….xx.xx
Protein…………………...xx.xx%
Lactose…………………..xx.xx%
Added water…………….xx.xx%
pH……………………………..xx
Salts…………………….xx.xx%
Freezing point…………-x.xxx˚C
Deliverer No……………….xxxx
Liters…………………………xx.x

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4. CLEANING THE ANALYZER

This procedure prevents gathering milk fat residues and milk stone on the
sensor. The milk stone consists of milk solids, calcium, iron, sulphates,
magnesium, etc. All these substances form layer on the pipe and sensor’s
walls, which leads to deviations in the measurement results and blocking up
the piping.

The company-producer recommends usage of the chemicals, supplied with

the analyser – alkaline and acidic (Lactodaily and Lactoweekly). You may
order them separately or together with the analyser. Try to use only these
chemicals for cleaning the analyser.

In case you missed to order these chemicals, the alternative is to use alkaline
and acidic cleaning solutions for dairy equipment by one the companies,
producing such chemicals, as for example:
http://www.diversey.com
http://www.ecolab.com
http://www.calvatis.com

Do not use chemicals not intended for usage in the milking systems or
vessels in the dairy sector. Pay special attention to the concentration of the
acidic chemical. Increased concentration may damage the measuring
sensor.

4.1. Periodically cleaning (rinsing) the analyzer

It is done in the process of routine work of the analyzer. Its aim is to prevent
drying up and adhesion of different milk components in the milk analyzer’s
measuring system.

4.1.1. Periodical cleaning frequency.

It is easy to understand what is the period on which the rinsing could be done
as the analyzer reminds you when it is necessary. This is done by a sound
signal in 1-second cycle after the set time intervals elapse:

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 55 min. after switching on the power supply of the analyser, but idle
work;

 15 min. after the last measurement of real milk sample.

*Idle Mode is that part of the standard working mode, when the analyser is
not making measurements. There’s embedded in the analyser system for
measurement of the idle time. The idle time is measured starting from the last
action of the operator. In dependence of it (what the operator last did), are
taken decisions regarding the cleaning.
There are 2 options:
Option A: If the analyser:
1. Was only switched on but was not started in measurement mode,
2. Or the last action was cleaning,
3. Or the last action was measuring sample with very low Fat (similar to
water)
Then the cleaning is started after 55 min.
Option B: If the last thing done with the analyser was measurement of normal
milk sample, the cleaning is started after 15 min.

After cleaning completion, new measurement takes place in above described

time intervals.
The following message appears on the display:

Time to start
cleaning

4.1.2. Rinsing
After above message is received put in the recess of the analyzer a sample
holder with water.
Press Enter to start the rinsing mode.
In this mode the analyzer makes 8 cycles and stops.
Already used solution is poured out of the analyser. Now the device is ready for
the next measurement. In case of doubt that the analyzer is still not well
cleaned, the procedure may be executed repeatedly.

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4.2. Complete cleaning (Final clean)

4.2.1. Complete cleaning frequency

This cleaning is done after finishing the work with the analyzer at the end of
the working day or if it is obvious that the measuring system of the analyzer is
contaminated in case of intensive work with it. It is done with alkaline cleaning
solution.
Then follow the instruction for milk analyzer cleaning.

4.2.2. Cleaning

4.2.2.1. Cleaning with alkaline solution

Preparation of 3 % alkaline solution of Lactodaily for circulation cleaning in

the milk analyzer:
1. Take the package 100 g concentrated chemical Lactodaily
2. In appropriate vessel (for example bucket) pour 1 l water.
3. Add the powder and then again water up to 3 l.

For a single cleaning cycle you need only 25 ml cleaning solution. We

recommend you to prepare working solutions of cleaning chemicals, enough
for normal work for 1 week, because, during their stay unused, the working
solutions lose their strength and also is difficult to store them.

The following procedure is executed:

1.Rinsing milk residues

Fill in the glass with water. Put it in the recess of the analyser and start
command Final Clean from the main menu. After finishing it pour out the
contaminated water.
2.Cleaning with alkaline cleaning solution
Fill in the glass with warm (50-60 С) alkaline cleaning solution. Put it in the
recess of the analyser and start the command Final Clean from the main
menu. After finishing it, pour out the contaminated liquid.
3.Rinsing with water
Fill in the glass with water. Put it in the recess of the analyser and start
command Final Clean from the main menu. After finishing it pour out the
contaminated water. Now the device is ready for work.

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4.2.2.2. Cleaning with acidic solution

It is recommended to be done every day.

Preparation of 3 % acidic solution of Lactoweekly for circulation cleaning in

the milk analyzer:
1. Take the package 100 g concentrated chemical Lactodaily
2. In appropriate vessel (for example bucket) pour 1 l water.
3. Add the chemical and then again water up to 3 l.

The following procedure is executed:

1. Rinsing the milk residues:
Fill in the glass with water. Put it in the recess of the analyser and start
command Final Clean from the main menu. After finishing it pour out the
contaminated water.
2. Cleaning with acidic solution
Fill in the glass with warm (50-60 С) acidic cleaning solution. Put it in the
recess of the analyser and start the command Final Clean from the main
menu. After finishing it, pour out the contaminated liquid.
3. Rinsing with water
Fill in the glass with water. Put it in the recess of the analyser and start
command Final clean from the main menu. After finishing it pour out the
contaminated water.
Now the device is ready for work.

Please, pay attention that, when the analysers gives a signal for need of
cleaning 15 min after the last measurement of real milk samples or 55 min.
after being powered and not used, cleaning is made ONLY with alkaline
solution in concentration 1-3%.
During the basic/final/manual cleaning sequence is: alkaline solution – water
– acidic solution - water

4.3. Final clean procedure

After choosing "Final Clean" the display shows:

Put Filled with

Water Glass
and Press Enter
to Start Clean

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Place a glass with water and press button Enter to continue. The following
message appears on the display:

Phase 1:
Cleaning

And the number of the current cleaning cycle. After rinsing is finished, the
display shows:

Put Filled with

Detergent Glass
and Press Enter
to Continue

Place a glass filled with cleaning solution and press button Enter. Display
shows:

Phase 2
Detergent
Temp

The temperature of the detergent is measured. If it is lower than

recommended, the display shows:

Cleaning Fail
Low Deterg Temp
Press Enter
to Start Again

The current procedure is stopped and is registered as not successful and it

must be repeated with preliminary heated detergent.
If the temperature of the detergent is as per the technology recommendation,
the set in the analyser number of cleaning cycles sre executed. Then the
Phase 3 is completely executed – rinsing the measurement system.
The end of the Final Clean is indicated on the display with:

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Cleaned
Ready to Start

Now the analyser is ready to continue normal work.

4.4. Manual cleaning with piston:

The Lactoscan INDI model has an option for manual cleaning with piston for
cases when the customer is not satisfied with the cleaning quality, or there’s
no electrical power supply, or sudden interruption on the power supply in the
region.

Please, pay attention that the cleaning solution for manual cleaning needs to
be preliminary heated up to 50-60 degrees C.

4.3.1. Preparation of milk analyser for manual cleaning:

- Take out the tap with the silicone pipe and place the piston in the opening:

- Place the sample holder filled with warm cleaning liquid in the recess of the
analyser;
- Press the piston;

- Till the bottom

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- Make up and down intensive movements at least 10 times.

- Change the liquid if there are milk residues particles or the cleaning liquid is not
clear.
- Repeat the procedure if needed.

Do the total cleaning with alkaline solution – water – acidic solution – water.

- Remove the sample holder and throw away the water.

- Take the piston out.
- Place the plastic tap back on the opening.

Now the analyser is ready to continue work after manual cleaning.

IMPORTANT
THE MAIN REASON FOR MALFUNCTIONING OF THE
DEVICE IS THE BAD CLEANING OF THE SYSTEM AFTER
MAKING ANALYSIS.
In case of malfunction due to the bad cleaning of the
analyser your guarantee is not valid anymore and any
repair has to be paid.

Fig.6 Labels for the cleaning chemicals

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Peristaltic pump service

Fig.7 Peristaltic pump

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5. POSSIBLE MALFUNCTIONS AND ERROR MESSAGES,

TROUBLESHOOTING

In the table below are described the possible malfunctions during the milk
analyzer’s exploitation and ways for their repair/remedy. If the problem
persists after all recommended measures are taken, please, connect the
nearest service center for help. Do not forget to tell the analyser’s identity.

To receive the analyzer’s identity, refer to point 3.2.1.3.

Error Possible Repair/remedy

message problem
/cause
2 MA Immediately switch off the analyzer.
overheated Pay attention the analyzer to be situated
Overheated
Accompanied away from direct sunlight or heating devices.
milk
by a Wait 5-10 minutes the device to cool down or
analyzer
continuous to be normalized the ambient temperature
sound signal and switch it on again.
The analyzer is ready to measure the next
sample. In order to avoid the future
appearance of the same error message,
please, check the following:
- The sample is prepared according the
instructions and there aren’t air bubbles
Insufficient in it.
quantity of - There is a real suction of the sample
the milk after starting measurement, i.e. it is
3 Empty sample obvious that the level of the milk sample
Camera sucked in in the sample holder decreases. In other
the system case – there is damage in the suction
or air in the system.
sample - Avoid the end of the suction pipe to be
above the surface of the liquid (not
dipped enough).
- Avoid curdling of the milk sample. Clean
immediately if there is a sample curdled
in the system.
- In mode Measurement, after starting the

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measurement, remove the sample

holder and see if there is no milk poured
back in the sample holder.
The analyzer is ready to measure the next
sample. In order to avoid the future
appearance of the same error message,
please, check the following:
-The sample is prepared according the
Sucked
4 Sample instructions and its temperature does not
overheated
Overheat exceed the maximum permissible sample’s
sample
temperature.
-Complete the procedure for checking the
analyzer in case of error message Empty
Camera.

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6. MAKING CORRECTIONS AND RECALLIBRATION OF THE

DEVICE

In the process of work with the analyser there is a possibility the results to
start differing between the data for some of the measuring parameters when
measured with the milk analyzer and the corresponding reference method of
analyses (Gerber for fat, Kjeldhal for proteins etc). In order to establish the
possible discrepancy and to correct the readings of the milk analyser do the
following:

6.1. Taking samples and preparation of samples for checking the

accurracy of the milk analyser, making corrections and
recalibration

This is a basic moment for the correct checking the accuracy of the analyser
and for making correct and precise correction and calibration. It is
accomplished according Appendix Sampling and preparation of samples for
verification the accuracy of the milk analyzer, making corrections and
recalibration.

6.2. Determination the type of the discrepancy:

6.2.1. Making measurements

Make measurements with different samples (not less than 3) with known
values of a separate parameter (for example fat content), determined by the
known reference methods of analyses (for example Gerber's method for
determination of fat content). For more accuracy it is recommended among
these samples to be also such with values, close to the lowest and highest
bounds for the measured parameters.
Make 5-time measurement for each of the samples. Calculate the average
value for each sample parameter, without taking into consideration the first
measurement for each sample.

6.2.2. Analysing the measurement results

Make comparison between the values of the parameter from the reference
sample and measured with the analyser. Make analyses of the difference
received.

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6.2.2.1. If the received differences are relatively constant value for samples
with different content of the analysed parameter, it is necessary to make
correction.

For example
М% of the reference samples: 2,20 3,00 3,80 4,60 5,20
М%average when measuring
with the analyser: 2,38 3,17 4,01 4,79 5,42
Difference: 0,18 0,17 0,21 0,19 0,22

Conclusion: the difference is relatively constant value and correction is

possible to be done with – 0,2 % (see Corrections, p6.3.3)

6.2.2.2. If the differences are not a constant value it is necessary recalibration

to be done.

For example.
М% of the reference samples: 2,20 3,00 3,80 4,60 5,20
М% when measured with the
analyser: 2,02 2,93 3,76 4,75 5,44
Difference: -0,18 -0,07 -0,04 0,15 0,24
Conclusion: It is obvious that the difference is variable value and
recalibration have to be done (See Recalibration, p.6.4).

6.3. Making corrections

6.3.1. Possible corrections, limits and changing steps

Every parameter from each calibration may be separately corrected. Below is

the table with possible corrections, limits and changing steps:

Parameter Increasing Decreasing Step

FAT 0.95% 0.95% 0.01%
SNF 4.75% 4.75% 0.05%
Density 4.75% 4.75% 0.05%
Lactose 0.95% 0.95% 0.01%
Salts 0.95% 0.95% 0.01%
Proteins 0.95% 0.95% 0.01%
Added water 9.00% 9.00% 1.00%
Sample’s temperature 9.90oС 9.90oС 0.1oС

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6.3.2. Preparing the analyzer for mode Corrections

6.3.2.1. Press the button Enter and without releasing it switch on the power
supply of the device, wait for the starting identification messages and release
the button after the following message appears on the display:

Release button
to start setup

After releasing the button on the display is shown:

Setup Menu

followed by possible to be entered by the operator menus:

Special modes
Corrections
Settings
------------------------------
Tests
pH & Co Meter
Accessories
Exit

6.3.2.2. By using buttons “up” ▲ and “down” ▼position on Corrections and

press Enter.

6.3.3. Making correction

6.3.3.1 Determining the correction mode
When starting Corrections, the following appears on the display:

Corrections:
Measurement
Temperature
Cond measure
Exit

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By using buttons “up”▲ and ”down”▼position on the corresponding

calibration (for example Correction 1 – cow) and press Enter.

6.3.3.2. Choosing correction parameter

After choosing calibration mode the display shows the following:

Cal1 Cow
Param:Fat
Correct=00.00

Edit OK Next

Using the buttons “up”▲ and ”down”▼position on the action you want to take
(for example Edit) and press the button Enter.

6.3.3.3. Making correction

After choosing parameter (for example fat) the display shows the following:

Cal:….
Param:….
Correct= 00,00
- OK +

Using the buttons “up”▲ and ”down”▼is possible to increase or decrease the
value of the measured parameter in the above pointed limits. Leaving this
mode means saving the correction value and activating it.

6.3.3.4. Making verification

After the corrections are made put the milk analyser in working mode and
make several times measurement of reference samples with known values of
the corrected parameter. If the difference between the values of the
parameter from the reference methods and milkanalyser are in the limits for
the parameter it may be considered that the correction is successfully made.
If the discrepancy between the measurements from the milk analyser and
classical methods is bigger than is necessary to make second correction
according above described way.
If after the second correction the results are unsatisfactory we recommend
making a calibration of the analyser. In dependence of the conditions and
your requirements you may make the calibration using a personal computer
type IBM PC and the company's calibration program or autonomous - by
recalibration.

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When making corrections or calibrations be 100% sure in the accuracy of the

reference methods result.

6.4. Recalibrating the milk analyser

6.4.1. Running the analyser in mode Recalibrate

6.4.1.1. Press the button Enter and without releasing it switch on the power
supply of the device, wait for the starting identification messages and release
the button after the following message appears on the display:

Release button
to start setup

After releasing the button on the display is shown:

Setup menu

Followed by the possible to be entered by the operator menus:

Special modes
Corrections
Settings
------------------------------
Tests
pH & Co Meter
Accessories
Exit

6.4.1.2. By using buttons “up” ▲ and “down” ▼ position on Settings and

press button Enter.

6.4.1.3. Analogically, position on Recalibrate and press the button Enter.

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6.4.2. Making recalibration

6.4.2.1. Choosing the calibration mode

After starting Recalibrate, the display shows the following:

Cal: 1 Cow

Prev OK Next

You can choose the type of milk to be calibrated. By pressing ▼ (Next) you can
switch between Cal: 1, Cal: 2 or Cal: 3.
By pressing the button ОК you are choosing the type of calibration.

6.4.2.2. Entering values for the separate sample parameters

The following menu is displayed:

Cal1 Cow
High
FAT=f.ff

Edit OK Next

In this display the results, received by using the corresponding reference

methods from Appendix Methods for high-fat milk analyses must be
entered.
In this menu, with button ▼ (Edit) must be entered the values of the high fat
milk sample

For example:
FAT=05.29

Cal1 Cow
High
FAT=f.ff

- OK +

With buttons ▼(-),▲(+) set the needed value. With next pressing of Enter the
cursor is moved to the next number. After needed value entering completion for
FAT, press Enter (ОК) and you are going back to the previous menu:

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Cal1 Cow
High
FAT=05.29

Edit OK Next
With the button ▲(Next), choose SNF and in the same as above
described procedure, enter the value for SNF. After it is finished, press
“Enter” (OK) and you are going back to the previous menu. With button
▲ (Next), choose DEN (density) and enter the value for density; the rest
of the parameters are entered in the same manner – LAC (lactose), SOL
(salts), PRO (protein)

Cal1 Cow
High
PRO=f.ff

Edit OK Next

If you miss to enter some of the parameters of milk, the following warning
message will appear:

You Must Enter

Values > 00.00
Try Again

Then you must press the button Enter (ОК) and enter the missed parameters.
After all the parameters are entered, press Enter (ОК).

You must enter values for all the measured milk parameters!!!

The screen for entering the results, received with the corresponding
reference methods (See Appendix Methods) for the low-fat milk is displayed:

Cal1 Cow
Low
FAT=f.ff

Edit OK Next

In the same way the values of milk with low fat sample are entered.

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You must enter values for all the measured milk parameters!!!

In other case the calibration will not be correct.

6.4.2.3. Making recalibration with the available samples

After entering the values for the separate parameters of the sample, pressing
Enter (OK) will display the following menu:

Cal: Cow
Put sample High
5 times

which reminds us to put 5 times the sample with high FAT.

The sample has to be with temperature in the boundaries 15-25°С.

Before each milk measurement stir 2-3 times the milk sample by pouring it
from one vessel to another. The needed quantity is poured in the sample-
holder and it is put in the recess of the analyser. Start the measurement by
pressing the button Enter. The sample is sucked. Appears the following
menu:

Cal: Cow
Put sample: High
5 times
Temp=….

After the sample is measured, appears the following menu:

Cow
High
N1=….. 2=…….

Cal meas=1/5

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which reminds us to make the next measurement. Before each measurement

the milk is stirred by pouring it 2-3 times from vessel to vessel. Continue the
procedure till the 5th measurement.
After 5th measurement completion automatically appears the menu, which
reminds us to place the Low fat milk sample:

Cal: Cow
Put Sampl: Low
5 times

Stir 2-3 times the milk sample before each measurement by pouring it from
one vessel to another. The needed quantity is poured in the sample-holder
and it is put in the recess of the analyser. Start the measurement by pressing
the button Enter. The sample is sucked. Appears the following menu:
Make 5 times measurement of the low FAT sample.
After 5th measurement completion automatically appears the menu:

Cal: Cow
Put sample: Water
5 times

Which reminds for 5-times water measurement.

After the 5th measurement appears the menu:

Recalibrated
Power Off-On

This means that the calibration was completed successfully and the analyzer
is recalibrated for cow milk, marked as “Cal: Cow”.
Switch off the power supply of the device and switch it on again.
The device is ready to work with the new calibration.

Next time when the analyser is switched on, it will be ready for work with
those milk types it was just calibrated with.
If calibration with another milk type is needed, do not forget to change the
calibration number for the new type of milk.
Calibration for Sheep milk will be saved as second calibration, UHT – as
third. This consequence may not be followed and calibrations can be saved in

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whichever order is needed. Calibration can be done with different liquid dairy
products using 2 representative samples.

Checking the calibration

1. Switch on the calibrated device.
2. Make sure it shows the same serial number as this already calibrated.
For checking, use the third sample with medium FAT content.
3. Measure the milk 5 times in the mode you’ve calibrated it.
In case that the device is not connected towards printer write down the
results.
4. Ignore the first two results.
The rest three could not differ more than 0,05% FAT, 0,07% SNF, 0,7%
Density one from another

7. STARTING THE DEVICE IN A SERVICE TEST/SETUP

OPERATIONAL MODE. MENUS DESIGNATION

7.1. Starting the device in a service Test/Setup operational mode.

In order to start the Setup of the device the operator has to press the button
Enter and without releasing it to switch on the power supply of the device, to
wait for the starting identification messages and to release the button after
the following message appears on the display:

Release button
to start setup

After releasing the button on the display is shown:

Setup Menu

Followed by possible to be entered by the operator menus:

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Special modes
Corrections
Settings
------------------------------
Tests
pH & Co Meter
Accessories
Exit

You may move in the menus by using buttons “up” ▲ and “down” ▼.
If by pressing the button Enter you choose a menu, each menu offers new
points/submenus. When Exit is chosen the device leaves the Setup mode
and returns to normal work.

Due to the continuous improvements made in the milk analyser or due to the
type of the ordered product, it is possible some of the options in the device to
be not active. In this case, if you try to enter the corresponding menu, the
following message will appear: Not available option.

7.2. Menus Function:

7.2.1. Special modes.

Serve for choosing special (technological) working modes. After starting it the
following appears on the display:

Special modes
Calibration
Cycle
Exit

This mode is normally used in production conditions.

7.2.1.2. Calibration mode

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In mode Calibration the analyzer is ready to make measurement and to send

the received results towards the technological milk analyzers calibration
system. For this purpose you need personal computer type IBM PC,
company’s calibration system LSC.EXE and methods for calibration of milk
analyzers (see the corresponding documents). To start measurement in this
mode, the operator has to put a sample-holder containing milk sample in the
recess of the analyzer and to press the button Enter.

7.2.1.2. Cycle mode

Mode Cycle serves for training the analyzers. When you start this mode, the
analyzer, without additional commands, sucks the sample, makes the
measurement, pours the sample out in the sample-holder and displays the
received results cyclically.

7.2.2. Corrections

Serves for entering corrections in the measured data. Detailed description in

point 6.3.2 and 6.3.3.

7.2.3. Settings.

Serve for assigning different working parameters (modes).

Net number.
Serves for assigning the device network number when connecting it in the
production network. The possible numbers are from 0 to 15 including.
After starting this function the display shows the following:

Net number
0
- OK +

By using the button “up”▲ the operator has the possibility to increase the
number, showing the channel’s number, and by button “down”▼, to decrease
it. Pressing the button Enter saves the chosen channel and exits the function.

When connected in the production network each device has to have a unique
number.

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Recalibrate.
Serves for changing definite calibration. Methods are described in point 6.4.

Save Calibr
Through this menu you may save the new calibration

Save calibration – saves the chosen calibration in an internal buffer.

The procedure Save/Restore is done for each calibration separately.

Current working Internal storing

calibration (1,2 or 3) Save  buffer

Current calibration content is not changed, the analyzer continues using it,
but there is a reserve copy in an internal buffer.

If after recalibration “Save calibration” is pressed the new calibration

settings will be saved over the factory settings. After that is impossible
to restore the factory settings of the calibration. Save the newly made
calibration only if you are sure about its correctness.

Restore Calibr.
Through this menu you may restore the old one (factory) calibration. in the
device or to restore the old one (factory) calibration. This is necessary in case
that you’ve calibrated the device for cow milk, but after that the device is not
measuring correctly and you decide to restore the factory calibration settings.
Position the cursor across “Restore calibration” and press “Enter”
Restore calibration – restores the chosen calibration from the internal buffer.

Current working Internal storing

calibration (1,2 or 3) Restore  buffer

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The current calibration is replaced with the calibration from the internal buffer
and the analyzer starts working with it. The content of the internal buffer is not
changed.

Settings Page 2.
After this menu is started the display shows the following:

Settings Page2
Set Calibr. Name
Select High Fat
HF Speed for Cal
Re Reslt Precision
PCB Main Identity
Larg Res En/Dis

Exit

Now there is a possibility one of the following options to be set:

Larg Res En/Dis.

The format of the measurement data send towards the computer is set.
If the option Large Disable, is chosen, then only the main results are send to
the computer – Fat, SNF, Density, Lac, Proteins, Added Water, sample
temperature, device serial number and calibration number.
If the option Enable, is chosen, except the above mentioned parameters also
data for Solids, Freezing Point, pH, Conductivity will be send to the computer. In
this case is necessary the software in the computer to be conformable to the
format of the sent data. After starting the menu, the display shows (for example):

Large Results
No

No OK Yes

Set Calibr Name.

Sets the names of the separate calibrations. The name could be chosen from
the group of predefined calibrations names or to edit a new one. When editing
the new name there is a possibility all ASCII codes to be used, as letters (caps

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and normal), numbers and punctuation marks and popular symbols. The
calibration name consists of 8 symbols.

Example:
When it is suitable to us this possibility of the analyser? For example if you have
a device factory calibrated for Cow milk, Sheep Milk and UHT milk, but yоu need
oftenly to measure camel milk. Using the methods, explained in details in
Appendix Methods you may make a new calibration without need to send the
analyser back to the producer for calibration. Using this procedure you may
make calibrations for most oftenly analysed milk and to write down the exact
calibration name, which will be shown on the display and printed on the printer.
After starting this menu the display shows:

Select Calibr
Cal1: Sheep

Exit Yes Next

There are the following possibilities:

With button Exit – to leave the menu.
With button Yes – to confirm the chosen for editing calibration name.
With button Next – to choose the next calibration name for editing.
If a calibration for change or edit of name is chosen, the display shows
(example):

Cal:Sheep

PreDef Exit Edit

There are the following possibilities:

With button PreDef – to choose a calibration name from the list of preliminary
given names.
With button Exit – to leave the menu.
With button Edit – to edit the new calibration name.

If a name from the preliminary given names list is chosen, the display shows:

Cal1: Sheep
UHT

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Exit Yes Next

There are the following possibilities:

With button Exit – to leave the menu.
With button Yes – to confirm the chosen from the list calibration name.Now the
program returns to the beginning of the menu for setting calibration names.
With button Next – to show the next calibration name from the list.

If it is decided a new calibration name to be edited, the display shows:

Cal1: Sheep
User Edited
Name:
Prev Set Next

There are the following possibilities:

With button Prev – to display the previous ASCII symbol.
With button Set – to confirm the ASCII symbol, shown on the display and
passes to editing the next symbol from the calibration name.
With button Next – to show the next ASCII symbol.

After editing the last (eighth) name symbol, the display shows:

Cal1: Sheep
User Edited
Name:MilkShp
Exit Save

There are the following possibilities:

With button Exit – to leave the menu.
With button Save – to confirm already edited calibration name and to save it in
the device. The program returns to the beginning of the menu for setting
calibration names.

Set Base FrPnt

Through this menu you have the possibility to enter the basic freezing point
separately for each calibration. For more information, see Appendix Freezing
point . After choosing the menu the following is displayed:

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Cal:1 Cow

Prev OK Next

After choosing freezing point for the calibration, the following is displayed:

Cal: 1 Cow
-0.fff
- OK +

Where:
Cal: 1 - basic freezing point to be edited for chosen calibration.
-0.fff - basic freezing point current value.

By pressing the buttons:

“up”▲ - you may increase the absolute value of the freezing point
”down”▼ - you may decrease the absolute value of the freezing point
“Enter” - saves the edited value and exits the menu.

7.2.4. Tests.
Start different tests. Possibilities:
Test pump.
Starts pump’s test. The number of the completed suction/display cycles is
indicated.
Ultrasound.
Test for the ultrasonic system. Used in production conditions.
Set Amplitude.
Serves for ultrasound amplitude adjustment. It is used under production
conditions or by the customer (after sensor change) according the
instructions in the document SetCell.pdf.

Please, use this menu only after reading the above pointed document
SetCell.pdf

RS232 COMPort.

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Display a short text of a serial printer, connected to COM2 – output with

message Printer on the back panel of the device.

Keypad

USB Flash

7.2.5. Exit
By pressing the button you may leave the program and pass towards another
menu.

7.2.6. Milk analysers’ setup menu structure

Setup menu
Special
modes
Calibration
Cycle
Exir
Corrections
Measurement

Cal 1
Fat
SNF
Density
Lactose
Salts
Proteins
Water
Cal 2
Fat
SNF
Density
Lactose
Salts
Proteins
Water
Cal 3
Fat
SNF
Density
Lactose
Salts
Proteins
Water
Temperature
Cond measure

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Settings
Net number

Recalibrate
Cal 1
Cal 2
Cal 3
Edit FrPoints
FrPoint Calibr1
FrPoint Calibr2
FrPoint Calibr3
Save/Rest Cal
Save Calibr 1
Save Calibr 2
Save Calibr 3
Rest Calibr 1
Rest Calibr 2
Rest Calibr 3
Fan Temp Offs
Settings Page2
Set Calibr Name
Select High Fat
HFSpeed for Cal
Reslt Precision
PCB Main Identi
Larg Res En/Dis
Set Base FrPnt
Tests
Test pump
Ultrasound
Set Amplitude
RS232 COMPort
KeyPad
USB Flash

Battery
Measure Bat U
Ctrl Enabl/Dis
RT Clock
Display Time
Adjust Time
Adjust Date

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8. ADDITIONAL POSSIBILITIES OF THE ANALYSER

8.1. Connecting to 12 V DC power supply.

If there is a need the analyser to work on place without electrical supply
available, then it could be powered by car battery or other 12 V DC external
power supply. Use the 12 V power supply cable (art. number 30030).

8.2. Connecting to IBM PC

The analyser can be connected to IBM PC using the RS232 interface cable
(art. number 30012, Parts and Accessories, point 16). In order to make the
connection: switch off both the milk analyser and PC. Connect the RS 232
cable towards Com. Port 1 and towards the computer. Turn on both analyser
and PC. Now the device is ready to communicate with IBM PC. For more
detailed information regarding milk collection data program see the file
resLS_SupLiters.pdf from the CD, accompanying the device.

8.3. Connecting additional serial printer (option).

The interface connector for the printer is on the rear panel of the device
(Com. Port 2). The printer should be connected towards it. Connect it via
cables, delivered by the company-producer. If the printer is connected directly
to the electrical network, then the analyser and the printer should be
connected to one and the same electrical phase.
Communication parameters: 9600 bps, No parity, 8 bits, 1 stop bit. It’s one-
way communication (uses one line) – the analyser only sends and the printer
only accepts data.

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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

analyses of the components in the samples and the normal acidity during
calibration!

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It is recommended the first cow milk sample with low fat content to be with
the following parameters:
2-2,3% FAT; 8.7-9% SNF; 3,3-3,5 % Protein; 4,8-4,9% Lactose; 0,75 Salts;
1030-1033 kg/m3 Density.
The second cow milk sample with high fat content to be with the following
parameters:
5-5,3% FAT; 8.4-8,79% SNF; 3,1-3,2% Protein; 4,6-4,7% Lactose; 0,7 Salts;
1028-1029 kg/m3 Density.
If, after milk’s separation you do not obtain samples in the requested range,
then, by adding milk with high fat value into the low fat milk sample you can
obtain necessary value-2,3%
Analogous to this, by adding low fat milk sample into a milk sample with high
fat value you may receive 5,3%
Samples with medium values are received by mixing low fat and high fat
samples in necessary proportion.
If there is a need of longer sample storing they have to be preserved; the
most commonly used preservative is potassium dichromate (K2Cr2O7) - 1 g
for 1 000 ml.
When using samples, stored shortly, preliminary pour the sample from one
vessel to another in order to distribute the milk components evenly paying
attention not to form foam in the sample.
When the samples are stored for a longer period it is recommended to warm
it up to 35-45 °С, and the vessel to be shaken carefully. In case that there is a
cream stuck on the vessel’s surfaces – remove it. The sample is poured from
vessel to vessel several times and is cooled down (advisable to 20 °С /.

If there is separated liquefied fat or white particles with irregular form on the
vessel’s walls reliable results could not be received.
Because it is very difficult both lactose and salts to be measured but they are
substantial and influence in great extend when determine added water. That’s
why it is better both lactose and salts to be calculated by using SNF results.
The milk must be for sure without added water.
If you are unable to make the analysis of milk in certified methods in a pinch
you can use the following formulas:

DETERMINATION OF THE BASIC PARAMETERS IN THE MILK SAMPLE

BY USING FORMULAS IS NOT AS PRECISE AS USING THE ARBITRARY
METHODS, BUT IS SUITABLE FOR USAGE IN FIELD WORK.

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1. Determination some of the parameters by formulas

There is dependence between the different parameters in milk and its

density, which may be expressed with mathematical equation. On this base
different formula, tested and confirmed by the classical laboratory methods
for analyses, are developed. We recommend the following:

2. SNF determination.

For determination of SNF the correlation dependence exists between the

milk’s density, fat and SNF in the milk. When the density and the fat are
known, the SNF can be calculated.
There are several formulas with different applicability.

А/ When the Total Solids and fat are known

SNF is calculated by subtracting the fat percentage from the Total solids.
SNF = Total Solids – F (%)
Where
Total Solids in (%),
F – fat content in (%),
This formula is used for determination of SNF in whey, buttermilk, and cream.

B/ Known quantity of fat and density (most commonly used method when
maximum accuracy is needed).
We recommend the following formula:

0,075  F %  100  100 / density

SNF 
0,378

This is a universal formula and actual for milk of almost all kind of cows and
sheep all over the world.

3. Determination of lactose content

We recommend the following formulas:

А/ for cow milk

Lact. = SNF * 0,55 (% )
Where
SNF – content of SNF in percentages (%),
0,55 – constant coefficient.

B/ for sheep milk

Lact. = SNF* 0,45 (% )

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Where
SNF –solids-non-fat content in percentages (%),
0,45 – constant coefficient.

This is an actual coefficient for sheep breeds on the territory of the Balkan
Peninsula.

4. Determination of salts content

We recommend using the following formulas:

А/ for cow milk

Salts = SNF* 0,083 (% )
Where
SNF – solids-non-fat content in percentages (%),
0,083 – constant coefficient.

B/ for sheep milk

Salts = SNF * 0,075 (% )

Where
SNF – solids-non-fat content n percentages (%),
0,075 – constant coefficient.

This is an actual coefficient for sheep breeds on the territory of the Balkan
Peninsula.

5. Determination of total proteins content

We recommend using the following formulas:

А/ for cow milk

Protein = SNF * 0,367 (% )
Where
SNF - solids-non-fat content in percentages (%),
0,367 – constant coefficient.

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B/ for sheep milk

Protein = SNF * 0,475 (% )
Where
SNF – solids-non-fat content in percentages (%),
0,475 - constant coefficient.

This is an actual coefficient for sheep breeds on the territory of the Balkan
Peninsula.

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APPENDIX 2 FREEZING POINT DETERMINATION

1. Methods for determination.

The milk analyzer determines the freezing point of each sample and the
quantity of added water. The milk analyser does not measure the freezing
point, but calculates it from the components it depends on. The basic
components in the milk are water, solids, lactose, FAT, proteins, minerals
(salts) and acids. The freezing point depends only on the diluted in the milk
components and quantity of the solvent (in the milk it is water). The ultrasonic
technology allows direct measurement of FAT, proteins, lactose + salts (the
soluble components, only influencing the freezing point), and the quantity of
the solvent in % is determined by 100 % – total solids %, total solids = lactose
% + FAT % + proteins % + salts % + acids %.
Without understanding the meaning of the freezing point – determined or
shown from the milk analyzer added water result easily may lead to a mistake
for the value of this parameter.

2. The basic freezing point.

Milk freezes at lower temperature than water. The average freezing point of
the raw milk in the most regions is at about -0,540С. The average reading
for your region is called “basic” freezing point.
The freezing point of milk is a “physiological constant”. This does not mean
that it will not vary. In fact feed, breed, season, time of lactation, climate,
whether the sample is taken at the beginning, middle or end of lactation – all
these factors will have an effect on the freezing point of the individual sample.
This means that there is an average value of all these numbers. The more
samples used in obtaining this average, the more reliable it is as a base. Or
the basic freezing point is an average of freezing points of milk, taken from
many cows. When a laboratory checks a producer, it is only comparing the
average of the producer’s cows against a larger area average.
The Health authorities establish the basic freezing point or agriculture
departments in some regions, sometimes by universities, separate dairy
producers, or their associations. Frequently, tolerances have been
established on top of a basic freezing point to allow some variations in the
milk as well as device or operator variations.
Without mentioning the basic freezing point, the Association of Official
Analytical Chemists now recommends an upper limit freezing point at -

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0,525C (2,326 standard deviations above the most recently 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:

FrPo int Base  FrPo int Calc

AddedWater   100[%]
FrPo int Base

Where:
FrPointBase is the basic freezing point
FrPointCalc is measured freezing point

Note:
If the freezing point is not correctly determined, the result for the added water
is not valid. In this case results for FrPoint and AddWater are not shown on
the display and on the printout from the printer. If the density of the measured
sample is 0, the result for AddWater is not valid and is also not shown on the
display and the printouts.

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.

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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
If you’ve entered for the device basic freezing point –0.540C, measured
freezing point –0.540C, the milk analyzer will indicate 0%. When you add
3,8% water, the device will indicate 3,8%-added water.
From the above mentioned follows that it is very important to enter correct
basic freezing point in the device.

The device’s results for added water may give information about doubt of
added water in the milk and the exact value of this added water may be
determined after a “cowshed sample” is taken and the result for the freezing
point, measured by the milk analyzer of the “cowshed sample” is entered as
basic freezing point in the formula for calculation of added water.
Then the result from this formula will give us the absolute value of the added
water for the corresponding milk supplier.

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Contents:
1. FUNCTION ............................................................................................................................................................. 5

2. TECHNICAL PARAMETERS ................................................................................................................................... 6

2.1. WORKING MODES CHARACTERISTICS: ........................................................................................................ 6

2.1.1. MEASUREMENT MODE MILK / DAIRY PRODUCT – FIRST TYPE ................................................................................ 6
2.1.2. MEASUREMENT MODE MILK / DAIRY PRODUCT – SECOND TYPE ............................................................................ 6
2.1.3. MEASUREMENT MODE MILK / DAIRY PRODUCT – THIRD TYPE ............................................................................... 6
2.1.4. CLEANING ............................................................................................................................................................. 6
2.2. MEASURING RANGE: ............................................................................................................................................ 7

2.3. ACCURACY: ............................................................................................................................................................. 7

2.4 CORRECT AMBIENT CONDITIONS: .................................................................................................................. 8

2.5. DIMENSIONS: ….………………………………………. ............................................................................. 8

2.6. CONTINUOUS WORKING TIME:………………….…...…….... ........................................................................ 8

2.7 MILK SAMPLE VOLUME PER ONE MEASUREMENT: …..……….. ........................................................... 8

3. QUALIFICATION OF RAW MILK, THERMALLY TREATED MILK, OTHER DAIRY PRODUCTS AND
DERIVATIVES .............................................................................................................................................................. 13

3.1. TAKING SAMPLES AND PREPARATION FOR ANALYSES ........................................................................ 13

3.2. MAKING THE MEASUREMENT. ....................................................................................................................... 13

3.2.1. PREPARING THE ANALYZER FOR WORKING MODE ............................................................................................... 13
3.2.2. MAKING ANALYSES ............................................................................................................................................ 15
3.2.3. DISPLAYING THE RESULTS .................................................................................................................................. 15
4. CLEANING THE ANALYZER ................................................................................................................................ 17

4.1. PERIODICALLY CLEANING (RINSING) THE ANALYZER ........................................................................ 17

4.1.1. PERIODICAL CLEANING FREQUENCY. .................................................................................................................. 17
4.1.2. RINSING .............................................................................................................................................................. 18
4.2. COMPLETE CLEANING (FINAL CLEAN) ....................................................................................................... 19
4.2.1. COMPLETE CLEANING FREQUENCY ..................................................................................................................... 19
4.2.2. CLEANING ........................................................................................................................................................... 19
PERISTALTIC PUMP SERVICE ......................................................................................................................................... 24
FIG.6 PERISTALTIC PUMP .............................................................................................................................................. 24
5. POSSIBLE MALFUNCTIONS AND ERROR MESSAGES, TROUBLESHOOTING ..................................... 24

6. MAKING CORRECTIONS AND RECALLIBRATION OF THE DEVICE ....................................................... 27

6.1. TAKING SAMPLES AND PREPARATION OF SAMPLES FOR CHECKING THE ACCURRACY OF
THE MILK ANALYSER, MAKING CORRECTIONS AND RECALIBRATION ................................................ 27

6.2. DETERMINATION THE TYPE OF THE DISCREPANCY: ............................................................................ 27

6.2.1. MAKING MEASUREMENTS ................................................................................................................................... 27
6.2.2. ANALYSING THE MEASUREMENT RESULTS .......................................................................................................... 27

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6.3. MAKING CORRECTIONS ................................................................................................................................... 28

6.3.1. POSSIBLE CORRECTIONS, LIMITS AND CHANGING STEPS ...................................................................................... 28
6.3.2. PREPARING THE ANALYZER FOR MODE CORRECTIONS ........................................................................................ 29
6.3.3. MAKING CORRECTION ......................................................................................................................................... 29
6.4. RECALIBRATING THE MILK ANALYSER ..................................................................................................... 31
6.4.1. RUNNING THE ANALYSER IN MODE RECALIBRATE .............................................................................................. 31
7. STARTING THE DEVICE IN A SERVICE TEST/SETUP OPERATIONAL MODE. MENUS
DESIGNATION .............................................................................................................................................................. 36

7.1. STARTING THE DEVICE IN A SERVICE TEST/SETUP OPERATIONAL MODE. ................................... 36

7.2. MENUS FUNCTION: ............................................................................................................................................. 37

7.2.1. SPECIAL MODES. ................................................................................................................................................. 37
7.2.2. CORRECTIONS ..................................................................................................................................................... 38
7.2.3. SETTINGS. ........................................................................................................................................................... 38
7.2.4. TESTS.................................................................................................................................................................. 43
7.2.5. EXIT .................................................................................................................................................................... 44
7.2.6. MILK ANALYSERS’ SETUP MENU STRUCTURE ...................................................................................................... 44
8. ADDITIONAL POSSIBILITIES OF THE ANALYSER ........................................................................................ 46

8.1. CONNECTING TO 12 V DC POWER SUPPLY. ................................................................................................ 46

8.2. CONNECTING TO IBM PC .................................................................................................................................. 46

8.3. CONNECTING ADDITIONAL SERIAL PRINTER (OPTION). ...................................................................... 46

APPENDIX 2 FREEZING POINT DETERMINATION ........................................................................................... 52

1. METHODS FOR DETERMINATION. .............................................................................................................................. 52
2. THE BASIC FREEZING POINT. ..................................................................................................................................... 52
CONTENTS: .................................................................................................................................................................... 55

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GUARANTEE CARD

LACTOSCAN INDI

Standard model

Guarantee period is 1 (one) year after purchasing date.

Improper handling, transport and storage will invalidate the guarantee.
Guarantee is void if warranty labels are removed.

Serial № Date of purchase:

Password:

Distributor:

Signature:

Stamp:

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Ultrasonic milk analyzer

GUARANTEE CARD

Purchaser:

Service report:

Service Delivery
Damage Signature
entry date date

Covers:
Lactoscan INDI

Last edited: 04.02.2018

HEAD OFFICE:

4, Narodni Buditeli Str.

8900 Nova Zagora
BULGARIA
Phone/Fax: + 359 457 67082
[email protected]
www.lactoscan.com
www.milkotronic.com

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