Determination of fat in dairy and dairy products, usually GB 500946-85 Pap method and Gothic one Roche method. Both methods require the use of more organic solvents such as sulfuric acid, ammonia, n-butanol, or ethanol, ethyl ether, and petroleum ether. When a large number of samples are detected, they produce a strong irritating odor harmful to the operator's health. Now use fat analyzer. The operation is quick, only about 3 minutes per sample, can show the fat content, its precision and reproducibility reach the analysis requirement.
Principle: The milk is sucked into the pump cylinder after being diluted by the instrument. After passing through the homogenizer, the fat is broken into the sample chamber. The light source shines on the fat ball. The current of the photocell is adjusted according to the fat content of the milk sample. The voltage from the photocell is taken out and compared with the reference voltage, and the accurate percent fat of the milk is shown by calibration. Sample handling: Disinfected milk, pure milk, yogurt, soy milk, lactic acid drinks can be measured directly into the machine. Condensed milk, malted milk, whole milk powder, cocoa powder, etc. are diluted in water by weight (1+10), completely dissolved and set on the side.
Before the sample test must be warmed up 0.5 ~ lh, in order to make the instrument stable, you need to always boot, keep the temperature inside (50 ± 0.5) °C. For each sample test, the pump must be degassed and the internal syringes checked for air bubbles. The first measurement result after checking and adjusting at zero should be abandoned, and the sample can be continuously set, without re-adjusting the zero point. The semi-solid sample of yogurt, etc., can be directly side-set after adding diluent from the sucker tube. The above experimental results show that the use of a fat analyzer for the detection of fat content in milk and dairy products is accurate, simple, and rapid. It is a new method that is easy to grasp. The variation of different samples is less than 3.20%. Good reproducibility. Selected for soluble foods containing milk, such as coffee milk tea, soybean milk powder, coconut milk powder, etc. For those that are difficult to dissolve, such as wheat flour, rice noodles, wheat rings and other foods with high viscosity and low fat content are not suitable for determination by this method.
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