Uglich, Russian Federation
Uglich, Russian Federation
The features of the use of infrared and ultrasonic analyzers of the composition of milk and dairy products are considered. The necessity of adjusting the factory calibrations of instruments by comparing them with the results of measurement by arbitration (control) methods or using control samples (standard samples) of milk with known values of the measured indicators is emphasized. The problems associated with the conditionality of the established value of the control freezing temperature of milk equal to minus 0,520 °C, which is the same for all regions of Russia, are considered. In order to avoid obtaining false positive results of determining the presence of added water in milk, it is recommended that each enterprise establish a real average milk freezing temperature for its raw material zone.
analyzers, milk composition, ultrasonic vibrations, infrared spectrum, graduation, correction of readings, freezing point
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