Measuring parameters |
Analytical range in milk |
Maximum permissible absolute error |
Fat |
0,01– 45% |
±0,06% |
Solids-non-fat (SNF) |
3% – 40% |
±0,15% |
Density |
1000 – 1160 kg/m3 |
±0,3kg/m3 |
Protein |
2% – 15% |
±0,15% |
Lactose |
0,01% – 20% |
±0,2% |
Added water |
0% – 70% |
±3 |
Milk sample temperature |
5°C – 40 °C |
±1% |
Freezing point |
–0,4°C — –0,7°C |
±0,005% |
Salts |
0,4% – 4% |
±0,05% |
PH |
0 – 14 |
±0,05% |
Conductivity |
2 – 14 [mS/cm] |
±0,05% |
Kg |
From 0-150 kg |
±0,10 kg
|
Total solids |
0 – 50% |
±0,17% |
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