MILK ANALYZING DEVICE

MILKOTESTER
Service manual: MASTER ECO
Fat, Solids-Non-Fat (SNF), Protein, Lactose, Water content,
Temperature (°C), Freezing point, Salts, Density, pH

THE INFORMATION CONTAINED IN THIS MANUAL IS A SUBJECT TO CHANGE

WITHOUT NOTICE. FOR UPDATES, PLEASE CONTACT THE MANUFACTURER
OR USE THE FOLLOWING WEB ADDRESS:
http://www.milkotester.com
 Milkotester Ltd
Ultrasonic milk analyzers

CAUTION!

This device operates on 100-250V. In order to avoid electrical

shock or to prevent the unit from damage
DO NOT REMOVE the cover!
Please follow the instructions in this manual!

Safety recommendations :

• Read carefully and make sure you understand all the

instructions.

• After initially turning ON the device, we do recommend 3-4

cycles of "Clean"

• Place the device on a leveled and stable surface. If it falls or is

severely shocked its functional systems may be damaged.

• When plugging the device into the electrical outlet, put away
the power cord so it does not stay in the way when accessing
the device and cannot be stepped on.

• Do not disassemble the device in order to avoid possible

electrical shock. In case of malfunction contact your local
dealer.

• Handle the liquids the device works with carefully, following

all the instructions for their preparation.

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Ultrasonic milk analyzers

Table of contents

1. General description………………………………………………………4
2. Close-up view…………………………………………………………….5
2.1 Front panel………………………………………………………………5
2.2 Side Panel……..………………………………………………………..6
3. Samples preparation…………………………………………………….7
4. Working description……………………….……………………………..9
4.1 Preparing the device…………………………………………………..9
4.2 Measuring samples………...…………………………………………10
4.3 Making correction……………………………………………………..12
5. Determination of the milk and Calibration….…………………………16
5.1 Representative samples from milk and other milk
derivatives for milk analyzer’s calibration……………………..…………….16
5.1.1 General………………….……………………………………………16
5.1.2 Necessary quality parameters values determination……………17
5.1.3 Advisable scheme for independently determination the
content of different parameters in milk and its derivatives………………..22
5.2 Calibration………………………….…………………………………..25
6. System and settings…...………….……………………………………30
6.1 System, settings and memory……………………………………….30
6.2 Measurement of pH……………….…………………………………..33
6.3 Measurement of Conductivity….….………………………………….38
6.4 Method of determination….…………………………………………..39
7. Cleaning and maintenance…….………………………………………41
7.1 Routine cleaning………………….……………………………………41
7.2 Complete flushing...…………….……………………………………..42
7.3 Weekly cleaning……...………….…………………………………….42
7.4 Peristaltic pump service...……….……………………………………43
8. Troubleshooting…….…………………………………………………..44
9. Technical specifications…..……………………………………………46
Appendix Freezing point determination….……………………………..48
Connecting to external printer……………..……………………………..51
PC connection…………….……………………………………………….52
Bluetooth……………………………………………………………………55
Flash drive………………………………………………………………….58
Warranty card………………………………………………………………61

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Ultrasonic milk analyzers

CHAPTER ONE

1 General description
MILKOTESTER MASTER is designed for percentage analysis of
Fat, Solids-Non-Fat (SNF), Protein, Lactose, Water content, Temperature
(°C), Freezing point, Salts, Density and pH. Тhis components can all be
measured at the same time. The device measures cow milk, sheep milk,
buffalo milk, camel milk, lama milk, restored milk, UHT, cream, whey and
buttermilk.

The factory preset is for cow milk, sheep milk and UHT. Upon
user’s request the device can be calibrated for any of the above
mentioned types of milk.

The device has a compact design with a robust structure and a

user-friendly interface. Most importantly, the one-button operation is
extremely simple – you press only once to start measuring, you press
only once for cleaning. MASTER ECO can analyze three types of milk
defined by user. The measurement speed is 50 samples per hour with
cleaning included. The samples are precisely dosed and small quantities
are required – the sample volume is 25 cm³. No thermal or mechanical
treatment of the samples before analysis is necessary. No use of
chemical reagents is required. The working conditions are as follows –
temperatures from 5° to 35 °C, HR from 30% to 80%.
With regard to the “moisture problem” which remains of much
significance the front panel of the device is designed to operate when
with wet hands. In addition to this MASTER ECO, Milkotester LTD
provides one year full warranty.

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CHAPTER TWO

2 

Front panel
Side panel
Close-up view

IN THIS CHAPTER

2.1 Front panel

3 1. Display
2. Input / output pipe
4
3. “MENU” button
5 4. “EXIT” button
5. “Arrow UP” button
6
6. “Arrow DOWN” button
7. “ENTER” button
7 8. “CLEAN” button
9. Sample holder
8

9
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Ultrasonic milk analyzers

2.2 Side panel

Printer

PC

pH

Switch
ON/OFF

Power 12
V DC

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Ultrasonic milk analyzers

CHAPTER THREE

3 Samples preparation

In order that most accurate results are obtained it is important that

the milk be kept for 2 hours after milking and stirred well before being
used for sample material. A good way to stir up the milk is to pour it
several times out of one vessel into another and back. Before analysis
the samples have to be filtered in order to be free from foreign fragments.
Milk samples should be 5-35 °C. Full cream samples containing fat over
10% should be heated up to 42-43 °C and then cooled to 25-30 °C. If the
sample temperature is over 36 °C the message “Sample overheated” will
appear on the display. Use milk samples only once and do not return it to
the vessel. Samples can be kept for a maximum of 2 days if they are
stored at a temperature not exceeding 5 °С.

Milk stirring
It is a very important condition for receiving exact results. Before
taking samples from big vessels the milk (fresh or thermally treated,
whole-milk or whipped) has to be well stirred for no less than 5 min., by
vertical and circular slow movements. Mixing spoon with long handle is
used, allowing the lowest layers of the liquid to be reached. The milk in
the milk-cans is stirred 5 to 8 times from the surface to the bottom and
reverse with slow circular movements.

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Sample preservation
The vessels where the samples will be put have to be clean, dry,
glass, metal or from other suitable material, to be tightly closed with
rubber or other stopples. The stopples not to absorb water and fat and
not to influence the analyses sample content.
In summer the sample fills up to the top the vessel, but in winter –
at least 3/4 from the vessel’s volume. Each sample for analyses has to
be labeled and described in a way not allowing to be mixed up.

The samples are stored in conditions, assuring temperature,

corresponding to the requirements for storing such kind of product
(advisable – 1 °С).
If there is a need of longer sample storing they have to be
preserved; the most commonly used preservative is potassium
bichromate (K2Cr2O7) - 1 g for 1 000 ml. The samples have to be stored
in a cold and dark place after the preservation. Have in mind that during
the analyses the results for SNF% will be increased with 0,1 %. After
adding the preservative the sample has to be well stirred.

Preparing the samples for analyses

Milk – raw and thermally treated
When examining samples taken immediately before analyses and
shortly stored, the milk is poured several times from vessel to vessel in
order to distribute the fat content uniformly. To avoid foam formation or
separation of milk fat, the samples have to be carefully poured using the
walls of the vessels, as they are tilted slightly. For a better mixing the
sample it has to be poured at least 3 times. When needed the same is
tempered to the temperature within the measuring range.
If there is fat stuck on the walls of the vessel and the stopple (when
the samples were stored for a long time), the milk has to be slowly
heated up to 35-40 °С. At the same time it has to be slowly shaken. The
cream, stuck to the walls of the vessel is removed. The sample is poured
several times and is cooled down (advisable up 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 expected.

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Ultrasonic milk analyzers

CHAPTER FOUR

4 


Working description

Preparing the device

Measuring samples
Corrections

4.1
IN THIS CHAPTER

PREPARING THE DEVICE

1. Place the device on a horizontal and stable surface.

Caution: Any sources of hot or cold air can influence the
accuracy of the measurements.

2. Connect the power cord 12V DC to the power socket on the rear
panel of the unit and plug it into the electrical outlet (the outlet has
to be grounded, see “Important Safety Instructions”).

3. Turn ON the POWER switch and MILKOTESTER MASTER will be

ready for use. Before proceeding with using the unit, please read
and follow the rest of the instructions in this chapter!

Powering by an external 12V DC power source

Milk analyzer MASTER can be used in places where no regular
electrical supply is available, MILKOTESTER MASTER can be powered
by your car battery or other 12V DC external power sources.

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Milk analyzer MASTER has provided a cable suitable for this

purpose. To use this option, follow the procedure described below:

1. Unplug the 12V DC power cable from the socket on the rear
panel of the unit and then from the electrical outlet.

2. Connect the supplied power cord 12V DC to the Power-in

socket 12V DC socket on the rear panel of the unit and plug the
other end of the cable into the electrical lighter socket inside
your vehicle.

3. The device will be turned ON immediately. After starting the

unit goes into system check menu and will be ready for analyses
in about 5 minutes.

NOTE:
If the unit does not start up after it is connected to the power source,
check the fuse inside the connector plugged into the electrical lighter
socket.

4.2 MEASURING SAMPLES

After MILKOTESTER MASTER is turned ON from the POWER

switch, the display reads first:

Milk Analyzer
MASTER
Please Wait
System prepare
Followed by:

>Cow Milk
Sheep Milk
UHT Milk
12:00 01/01/17
You can choose among three types of milk at a time,
(upon user’s request the device can be calibrated for any
other types of milk).

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Place the cup with the milk sample. Place a second milk sample
under the pH probe (the automatic menu for pH measurement must be
turned ON). When you choose the desired type you use the ↑↓ (UP and
DOWN) arrow buttons, and then press ENTER to activate analyzing.

The following text will appear:

Measuring…
Cow milk
Temp. 20 C
Please Wait…

In about 60sec. the results of analyzing will appear on the display as

follows:
F=xx.xx P=xx.xx
S=xx.xx L=xx.xx
D=xx.xx Sl=xx.xx
Fp- x.xxx W=xx.xx

Where:
F is for Fat
S is for Solids-Non-Fat (SNF)
D is for Density
Fp is for Freezing point
P is for Protein
L is for Lactose
Sl is for Salts
W is for Added water.
In 10 seconds you can check the result of the pH sample by pressing the
Down button. (active only on request)
↓

Page1
F=xx.xx P=xx.xx The results will be printed immediately after
S=xx.xx L=xx.xx they are ready.
D=xx.xx Sl=xx.xx By choosing the ENTER button you can start
Fp=x.xxx W=xx.xx measuring anew.

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Page2
Temp. xx.xx By choosing the EXIT button you can start
pH = xx.xx from the very beginning and choose to analyze
Co = xx.xx another type of milk.

When finished analyzing the instrument issues a beep sound,

returns the analyzed sample material back into the cup, and the values of
all measured components appear on the display. If the unit is connected
to the printer all results will be automatically printed out.

At this point the sample cup can be removed from under the
pipette. The instrument will continue to show the measured values until a
new analysis is initiated.

WARNING!
Make sure that the instrument is at rest during analysis. Any shaking of
the device will cause inaccurate results.

NOTE:
Due to the possible presence of water inside the flow system left from the
last flushing procedure, we recommend that you do not take into account
the first analysis after flushing if they appear inaccurate. To prevent or
reduce this inaccuracy due to water in the system, please refer to chapter
“Cleaning and Maintenance”.

To access the menu, press the MENU button. The range of

functions is grouped into submenus. Scroll through the menu to select
the one that you need and then select the settings you need to make.
Press ENTER to activate them. Press EXIT to keep the previous settings.

4.3 MAKING CORRECTIONS

In the process of work with the analyzer 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, Kjeldahl for proteins etc). In
order to establish the possible discrepancy and to correct the readings of
the milk analyzer do the following:

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Taking samples and preparation of samples for checking the

accuracy of the milk analyzer, making corrections and recalibration

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

Determination the type of the discrepancy:

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.

Analyzing the measurement results

Make comparison between the values of the parameter from the

reference sample and measured with the analyzer. Make analyses of the
difference received.

If the received differences are relatively constant value for samples

with different content of the analyzed 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 analyzer: 2,38 3,17 4,01 4,79 5,42
Difference: 0,18 0,17 0,21 0,19 0,22

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Conclusion: the difference is relatively constant value and

correction is possible to be done with – 0,2 %

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
analyzer: 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 has to be done.

MENU
To select Menu, System or Settings use the ↑↓ (up and down)
arrows and press ENTER.

Service menu
System
Settings
Memory

MENU > Menu

Enter password Default password is 00000.

00000

Correction
Calibration
Security
Res. d. point

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Correction

Example:
MENU > Service menu > Correction > Cow milk > Fat.

In Service menu Use the ↑↓ (up and down) arrows and press
ENTER to select Correction, Calibration, Back up or Restore.

If you choose correction and press ENTER, then use the ↑↓ (up
and down) arrows and press ENTER to select the type of milk.

Cow Milk
Sheep Milk
UHT Milk
Temperature

After choosing the type of milk use the ↑↓ (up and down) arrows
and press ENTER to choose a component for correction (mind that there
are 2 (two) pages of components thus scroll up and down).

Fat
SNF
Density

Protein
Lactose
Salts
Water
Press the ↑↓ (up and down) arrows to correct the value with 0.01.

Correction
Of Fat
0.01

Press ENTER to validate the correction or EXIT to keep the previous

value

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.
CHAPTER FIVE

5



General
Determination of the milk
and calibration
IN THIS CHAPTER
Representative samples from milk and other milk derivatives for calibration

Necessary quality parameters values determination

Advisable scheme for independently determination the content of the milk
 Calibration

5.1 Representative samples from milk and other milk

derivatives for milk analyzer’s calibration

5.1.1. General

The samples used for analyzer’s calibration have to be

representative for the corresponding milk type and have to be with known
quality parameters: fat in percentage, SNF in percentage, density,
lactose in percentage, total protein in percentage and salts in
percentage. 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 and high content of the analyzed components.

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Milk Milk with high fat

After 12 hours
the milk is Low fat milk
divided into
equal parts. not used

Milk with high and low fat is used for auto calibration of milk
analyzer.
The exact value of the parameters is decisive for correct and accurate
calibration, because if the parameters are not set correctly during
calibration the same parameter will not be measured correctly.

5.1.2. Necessary quality parameters values determination

For more precise determination of above listed quality parameters

of the milk and its derivatives is advisable they to be examined in an
authorized laboratories, using the corresponding arbitration methods for
this purpose.

5.1.2.1. Laboratory methods

5.1.2.1.1 Determination of fat content

Determination of fat content in the milk and its derivatives (cream,

whey, buttered milk) is one of the most important analyses in the dairy
production and milk processing. According this parameter the payment
schemes are made and it is observed from the point of view correct
production process and the basic economy balances are made with its
help.

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А/ Röse-Gottlieb method
The fat content is determined using the gravimetric method, fat
extraction from ammonia-alcohol milk solution using diethyl and
petroleum ether, evaporation of the solvent and weighting the residuum.

B/ Gerber method

The proteins in the milk and dairy products are dissolved with
sulphuric acid with definite concentration in butyrometer and the fat is
separated under the influence of amyl alcohol, heating and centrifuging in
a form of dense, transparent layer. The volume of this layer is measured
in the divided part of the butyrometer.

This is quick, easy method with sufficient accuracy. We

recommend it for usage. For more detailed description see Appendix
Methods.

5.1.2.1.2. Milk density determination

Density = Mass/Volume
Generally, the density for cow milk at 20°C is about 1.030 kg/l
Density results appear on display (minus 1000). So, when the density is
1.030 kg/l, on the milk analyzer display is 30.
This applies on the COW, SHEEP, BUFFALO, GOAT and UHT milk.
The formula is different for CREAM. The results appear on display
(minus 980), so when the density is 32 on display, actually is 1.012 kg/l

А/ With pycnometer and Mor-Vestval scales

This is the most exact method for determination of milk and its
derivatives’ density.

B/ With aerometer (lacto-density-meter)

Compared with the above method this is quick and easy readable
with satisfactory accuracy. We recommend it. For more detailed
description see Appendix Methods.
During the lactation period and under the influence of different zoo
engineering factors the density of the different milk kinds varies in the
following bounds:

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Milk kind Minimum Maximum Average

Cow 1,027 1,033 1,030
Buffalo 1,026 1,032 1,029
Goat 1,027 1,033 1,030
Sheep 1,031 1,040 1,034

5.1.2.1.3. Determination of total proteins

А/ Kjeldahl method
Heating with concentrated sulphuric acid in the presence of catalyst
mineralizes a definite volume of the milk sample. The liberated
ammonium combines with the sulphuric acid and forms ammonium
sulphate. After adding surplus soda caustic ammonium is liberated.
When distilled it combines with the boronic acid.

The quantity of the combined ammonium is determined by titration

with acid with determined titer. Combined with the ammonium acid the
initial nitrogen content is determined, and also the proteins in the milk.

B/ Titration with formalin

Formalin, added to the milk, combines with the amino group in the
protein’s molecule and forms methyl groups, which have no alkaline
reaction. Milk acidity increases by the liberated carboxylic groups, which
are titrated with soda caustic solution. The used volume soda caustic is
proportional to the protein content in the milk.

5.1.2.1.4. Determination of casein content in the milk

А/ Kjeldahl method
The total nitrogen content in the milk is determined. Casein is
precipitated with acetic acid (acetate buffer) and is filtrated. The content
of nitrogen in the filtrate is determined. Casein content is the difference
between the two results for nitrogen using the Kjeldahl’s method.

B/ Titration with formalin

More details for this method – see Appendix Methods.

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5.1.2.1.5. Determination of salts in milk.

For the salts in milk and its derivatives is judged by its ashes
content. Milk dries, becomes carbonized and turns to ashes till constant
mass. The ashes received are calculated in percentage.

5.1.2.1.6. Determination of solids in milk

Solids describe the content of fats, proteins, carbohydrates and

salts. Its value may be used for determination of each of these
parameters in case of known other values.
Salts are determined by drying till constant mass – see Appendix
Methods.

5.1.2.2. Express methods by using other milk analyzers

It is possible another device to be used for determination of some

of the quality parameters of milk and its derivatives samples, intended for
calibration, but it has to be noted that it is possible incorrect values to be
received, that’s why it is necessary to be completely sure in the accuracy
of their readings.

Usage of Milkoscan and other milk analyzers based on the infrared

measurement principle.
By using it the fat, lactose and protein content may be determined.
Problem may arise with determination of salts and SNF. This is due to
the impossibility of the infrared method to determine the solids and in
order to receive the solids in the sample their meaning is accepted as a
constant.

5.1.2.3. Determination of 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 that
base different formulas, tested and confirmed by the classical laboratory
methods for analyses, are developed. We recommend the following:

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5.1.2.3.1. 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 solids and fat are known

SNF is calculated by subtracting the fat percentage from the 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.

5.1.2.3.2. 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 (% )
where

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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.

5.1.2.3.3. 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.

5.1.2.3.4. 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.

B/ for sheep milk

Protein = SNF * 0,475 (% )

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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

5.1.3. Advisable scheme for independently determination the

content of different parameters in milk and its derivatives

When is not possible to use the help of authorized laboratories and

above mentioned milk analyzers we recommend you to follow the
scheme:

5.1.3.1. For cow milk (whole milk, low fat, skimmed milk)
and UHTmilk

Determination of fat content – Gerber’s method, described in

Appendix Methods.
Density determination – using aerometer, described in Appendix
Methods.
SNF determination – by formula – p. 3.2.3.1.B
Determination of Lactose content – by formula – p.3.2.3.2.А
Determination of salts content – by formula – p. 3.2.3.3.А
Total protein content determination – by formula – p. 3.2.3.4.А

Example: Determination of the quality parameters for two samples

cow milk (low fat and high fat), obtained and prepared according p. 2.3.1
and 2.4.1.
First – determine the fat content in the samples, using the Gerber’s
method (p.3.2.)
Suppose that for the first sample the result is 2,0 %F, for the second –
5,9 %F.
Second – determine the milk density, using aerometer (p.3.1.)
Suppose that the results are 1,0316 for the first sample and 1,0274
for the second
Third – Calculate the SNF content using the formula (p.3.2.3.1.B)

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0,075 ∗ 2,0 + 100 − 100 / 1,0316

SNF = = 8,50%
0,378

0,075 ∗ 5,9 + 100 − 100 / 1,0274

SNF = = 8,23%
0,378

Fourth – determine the lactose content by the formula (p.3.2.3.2.А)

Lact. = SNF * 0,55 = 8.50 * 0.55 = 4.67 %
Lact. = SNF * 0,55 = 8.23 * 0.55 = 4.53 %
Fifth – determine the solids content by formula (p.3.2.3.3.А /
Salts = SNF * 0,083 = 8.50 * 0.083 = 0.71 %
Salts = SNF * 0,083 = 8.23 * 0.083 = 0.68 %
Sixth – determine the total protein content by formula (p.3.2.3.4.А)
Proteins = SNF * 0,367 = 8.50 * 0.367 = 3.12 %
Proteins = SNF * 0,367 = 8.23 * 0.367 = 3.02 %

So, when calibrating the milk analyzer we’ll use samples with the
following parameters:

I st sample II nd sample
(low fat) (high fat)
milk fat 2,00 5,90
SNF 8,50 8,23
density 1,0316 1,0274
lactose 4,67 4,53
salts 0,71 0,68
proteins 3,12 3,02

5.1.3.2. For sheep milk

Determination of fat content – Gerber’s method, described in

Methods p. 3.4.
Density determination – using aerometer, described in Methods p. 3.3.
SNF determination – by formula – p. 3.2.3.1.B
Determination of Lactose content – by formula – p. 3.2.3.2.А
Determination of solids/salts content – by formula – p. 3.2.3.3.А
Total protein content determination – by formula – p. 3.2.3.4.А

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Example: Determination of the quality parameters for two samples

sheep milk (low fat and high fat), obtained and prepared according p.
2.3.1 and 2.4.1.

First – determine the fat content in the samples, using the Gerber’s
method (p.3.2.)
Suppose that for the first sample the result is 5,6 %М, for the second –
9,8 %М.
Second – determine the milk density, using aerometer (p.3.1.)
Suppose that the results are 1,0352 for the first sample and 1,0300
for the second
Third – Calculate the SNF content using the formula (p.3.2.3.1.B)

0,075 ∗ 5,6 + 100 − 100 / 1,0352

SNF = = 10,11%
0,378

0,075 ∗ 9,8 + 100 − 100 / 1,0300

SNF = = 9,65%
0,378

Fourth – determine the lactose content by the formula (p.3.2.3.2.А)

Lact. = SNF * 0,45 = 10.11 * 0.45 = 4.55 %

Lact. = SNF * 0,45 = 9.65 * 0.45 = 4.34 %
Fifth – determine the solids content by formula (p.3.2.3.3.А /
Solids = SNF * 0,075 = 10.11 * 0.075 = 0.76 %
Solids. = SNF * 0,075 = 9.65 * 0.075 = 0.72 %
Sixth – determine the total protein content by formula (p.3.2.3.4.А)
Proteins = SNF * 0,475 = 10.11 * 0.475 = 4.80 %
Proteins = SNF * 0,475 = 9.65 * 0,475 = 4.58 %

So, when calibrating the milk analyzer we’ll use samples with the
following parameters:

I st sample II nd sample
(low fat) (high fat)
milk fat 5,60 9,80
SNF 10,11 9,65
density 1,0352 1,0300
lactose 4,55 4, 34
salts 0,76 0,72
proteins 4,80 4,58

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5.1.3.3. For whey, buttermilk and cream

Determination of fat content – Gerber’s method, described in

Methods p. 3.4.
Density determination – using aerometer, described in Methods p. 3.3.
SNF determination – using drying - p. 3.3. and formula – p. 3.2.3.1.А

5.2. Calibration:

MENU > Service menu > Calibration.

In order to perform calibration of the device for a certain type of milk /for
example – cow milk/. You need two samples of milk with known values of
their parameters – one with comparatively high percentage of Fat and
one with comparatively low percentage of Fat.
After pressing ENTER on the display appears:

Cow milk
Sheep milk
UHT milk
Backup Calibration
---------------------------
Restore Calibration
Sensor RESET

Use the ↑↓ (up and down) arrows and press ENTER to select the
type of milk. The following text will appear on the display:

Set High sample

FAT=x.xx
SNF=x.xx
DEN=x.xx

Set High sample

PRO=x.xx
LAC=x.xx
SAL=x.xx

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Use the ↑↓ (up and down) arrows and press ENTER to select a
parameter. Then the cursor will mark the place to enter a known value.
Use the ↑↓ (up and down) arrows to set the desired figure and press
ENTER to confirm. Then the cursor goes to the figure to the right. Use
the same procedure to enter the second and third figure. After
confirmation of the last figure the cursor goes to the next parameter for
entering new values (mind that there are 2 (two) pages of components
thus scroll up and down).

By confirming the last figure of the last parameter the following

text appears on the display:

Set Low sample

FAT=x.xx
SNF=x.xx
DEN=x.xx
And then
Set Low sample
PRO=x.xx
LAC=x.xx
SAL=x.xx
By performing the procedure described above enter the known
values of the parameters of the milk with low percentage of Fat.
After confirming the last figure of the last parameter by pressing ENTER
the following text appears on the display:

Put sample
High Milk
1/5 times
and Press ENTER

The sample of milk with high Fat must be measured 5 consecutive

times. Put the first cup with the sample and press ENTER. After
measurement the following text appears on the display:

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Put Sample
High Milk
2/5 times
and Press ENTER
Follow the procedure until the 5th measurement. After performing
the last measurement the following text appears on the display:

Put Sample
Low Milk
1/5 times
and Press ENTER
The sample of milk with low Fat must be measured 5 consecutive times.
Put the first cup with the sample and press ENTER. After measurement
the following text appears on the display:

Put Sample
Low Milk
2/5 times
and Press ENTER

Follow the procedure until the 5th measurement. After performing

the last measurement the following text appears on the display:

Put Sample
Water
1/5 times
and Press ENTER

Follow the described above procedure. After the end of the 5th
measurement the calibration procedure is complete.

Please note:
Before each sample measurement stir the milk by pouring it from
one vessel to another.
The temperature of the samples should be in the range of 15 to 25
degrees.

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Before starting calibration it is recommendable to back up the

parameters of the existing calibration:

MENU > Service menu > Calibration > Back up

Cow – calibr. 1
Sheep – calibr.2
UHT – Calibr. 3

Choose the type of milk calibration for back up and press ENTER

In case of unsuccessful calibration / electricity cut, temperature

range, etc / choose Restore from the MENU to validate the last backed
up calibration and press ENTER.

MENU > Service menu > Calibration > Restore

Cow – calibr. 1
Sheep – calibr.2
UHT – Calibr. 3

Choose the type of milk calibration for Restore and press ENTE

MENU > Service menu > Calibration>Sensor reset

Use only if the sensor is changed

If you use this option, you will need a sample with stagnant water
(calm and without air bubbles) with recommended room temperature.
*Read the manual for change of the sensor

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MENU > Service menu > Security

Type of results
Limited measurement.
Edit password

MENU > Service menu > Security>Limited measurement.

200 measurements
400 measurements
600 measurements
OFF counter

Limits the number of measurements (suitable for samples)

MENU > Service menu > Security>Edit password

ON password
OFF password
Change password

MENU > Service menu >Res d point

xx.x
xx.xx

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Ultrasonic milk analyzers

CHAPTER SIX

6 



System and settings
Measurement of pH
System and settings

Method of determination
Conductivity calibration
IN THIS CHAPTER

6.1. System, Settings and Memory

MENU > System

System Info
Language
Time and Date
PC connection
----------------------------
Printer En/Dis

Choose System and press ENTER.

MENU > System > System info.

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Choose System info, Language or Time and Date, and press ENTER.

Milk analyzer
MASTER Version:
Count: …
SN: XXXXX

MENU > System > Language.

Language:
English
Spanish

MENU > System > Time and Date

Time and date: Set time

Set date

MENU > System >PC connection

It is used for sending data to PC

MENU > System >Printer En/Dis

Printer On
Printer Off

It is used to turn the printer on and off

The printer will automatically show result after each measurement if

it’s ON.

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MENU > Settings

Choose Settings and press ENTER.

Set Fr. Point

Set pH
Set thermometer
Conductivity
--------------------------------
Cleaning cycles
Fast start

MENU > Settings > Set Fr. Point.

Set f. Point Cal.1

Set f. Point Cal.2
Set f. Point Cal.3

Choose Set Fr. point and press ENTER.

Use ↑↓ (Up and Down) arrows to choose a type of milk and press
ENTER. The following text appears on the display:

Set Fr. Point

Use ↑↓ (Up and Down) arrows to enter the new
0,540 value and Press ENTER to confirm. After
Press ENTER dialing the last symbol press ENTER to
To Set confirm the new value.

6.2. Measurement of pH

MENU > Settings > Set pH

(active only on request)
Set pH:
pH calibration
pH mode

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In the next table you can see the pH error based on the temperature,
which is function of the pH measurement and the temperature itself.
In pH 7 there is no temperature error and also there is no error when
the temperature is stable. The more difference of the temperature
from the surrounding environment – the more pH deviates from 7
and the bigger is the pH error.

ºC ºF 2 3 4 5 6 pH7 8 9 10 11 12
5 41 +0,30 +0,24 +0,18 +0,12 +0,06 0 +0,06 +0,12 +0,18 +0,24 +0,30
15 59 +0,15 +0,12 +0,09 +0,06 +0,03 0 +0,03 +0,06 +0,09 +0,12 +0,15
25 77 0 0 0 0 0 0 0 0 0 0 0
35 95 -0,15 -0,12 -0,09 -0,06 -0,03 0 -0,03 -0,06 -0,09 -0,12 -0,15
45 113 -0,30 -0,24 -0,18 -0,12 -0,06 0 -0,06 -0,12 -0,18 -0,24 -0,30
55 131 -0,45 -0,36 -0,27 -0,18 -0,09 0 -0,09 -0,18 -0,27 -0,36 -0,45
65 149 -0,60 -0,48 -0,36 -0,24 -0,12 0 -0,12 -0,24 -0,36 -0,48 -0,60
75 167 -0,75 -0,60 -0,45 -0,30 -0,15 0 -0,15 -0,30 -0,45 -0,60 -0,75
85 185 -0,90 -0,72 -0,54 -0,36 -0,18 0 -0,18 -0,36 -0,54 -0,72 -0,90

Temperature effects on the value of pH buffers

T (ºC) pH
0 4.01 7.12 9.52
10 4.00 7.06 9.38
20 4.00 7.02 9.26
25 4.01 7.00 9.21
30 4.01 6.99 9.16
40 4.03 6.97 9.06
50 4.06 6.97 8.99
60 4.10 6.98 8.93
70 4.16 7.00 8.88
80 4.22 7.04 8.83
90 4.30 7.09 8.79

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MENU > Settings > Set pH > pH Calibration

In order to calibrate the device you will need two buffer solutions
with known values, for example – one with value of pH 3 /low value/ and
the other – pH 7 /high value/.
After choosing Set pH the following text will appear on the display

Set
pH low buffer:
x.xx

Remove the protective cup of the electrode.

Dip the electrode into the low value buffer solution and make sure that
the junction zone of the electrode is at least at 30 mm below the surface
of the buffer solution and leave it at rest. Now you have to enter the
known value of the “low” buffer solution. Use ↑↓ (Up and Down) arrows to
enter the new value and Press ENTER to confirm. After dialing the last
symbol press ENTER to confirm the new value.
The following text will appear on the display:

Setting

Ref. Value: xxxxx

Wait until the electrode and the buffer stabilize /the reference value
should change the least possible/. Press ENTER to set the value.
The following text will appear on the display:

Set
pH high buffer:
x.xx

Dip the electrode into the high value buffer solution and make sure
that the junction zone of the electrode is at least at 30 mm below the
surface of the buffer solution and leave it at rest. Now you have to enter
the known value of the “high” buffer solution. Use ↑↓ (Up and Down)

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arrows to enter the new value and Press ENTER to confirm. After dialing
the last symbol press ENTER to confirm the new value.
The following text will appear on the display:

Setting

Ref. Value: xxxxx

Wait until the electrode and the buffer stabilize /the reference value
should change the least possible/. Press ENTER to set the value

Please note:

The pH electrode must be calibrated on a regular base in order to

obtain high accuracy results of the measurement.
For calibration use buffer solutions with values as close as possible
to the pH values of the milk samples.
After each measurement of pH rinse the tip of the electrode with
de- ionized water.
After each measurement or calibration put on the protective cup of the
electrode.
The pH electrode is fragile and must be handled with care.

MENU > Settings > Set pH > pH mode

pH calibration
pH mode

The milk analyzer has two menus of work – manual and automatic. They
are selected from MENU > Settings > set pH > pH mode

Choose pH menu and press ENTER.

Auto pH measure
Manual pH measure

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In AUTO pH measurement, you have to place two probes of the

milk you measure, one at the analyzer and one with the pH probe in it.

Then start measuring the milk normally from the main menu. When
the results appear, press DOWN and you will see the pH result,
conductivity and temperature of the probe

In MANUAL pH mode, the milk sample is put under the pH probe,

then go to second page of the main menu by pressing DOWN button and
choose pH measurement with ENTER:

Service menu
System
Settings
Memory
--------------------------------
pH measurement

and the measurement will last without interruption (until pressing

EXIT). In order to measure pH the device must be in a working condition.

pH result:
X.XX

Press the EXIT button to stop measurement of pH and enter the

menu:
Cow Milk
Sheep Milk
UHT Milk

Now you can start measuring the other components of milk.

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MENU > Settings > Set Thermometer

Press ENTER and the following text will appear on the display:

Put probe 15°C

and press ENTER

Put a sampe of water with temperature 15° and press ENTER

The following text will appear on the display:

Put probe 25°C

and press ENTER

Repeat the procedure with a sample of 25°C

6.3. Measurement of Conductivity

MENU > Settings > Conductivity

(active only on request)

Calibr.Co Meter
ON/OFF Co Meter

6.4. Method of determination.

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Conductivity (or Electrolytic Conductivity) is defined as the ability of

a substance to conduct electrical current. It is the reciprocal of the
resistance.

In a healthy animal*, the mean value of electric conductivity is:

Milk type Conductivity values

Cow milk between 4 to 6,5 mS/cm (25°C);
Sheep milk between 3 to 5,5 mS/cm (25°C);
Buffalo between 2,5 to 5,5 mS/cm (25°C);

*These values depend on the geographical region, the breed and on

other factors.

Milk conductivity changes on the concentration of ions in the milk:

6.5. Conductivity calibration

Menu > Settings > Conductivity > Calibration Co meter

Following message is displayed: Put sample 5.0mS/cm

1/5 times
And press Enter

Serves for conductivity measuring system calibration. Clean the

analyzer before starting conductivity measurement. You need a standard
buffer with conductivity 5.0[mS/cm], with temperature 25oС.

Menu > Settings > Conductivity > ON/OFF Co Meter

ON Co Meter
OFF Co Meter

Menu > Settings > Cleaning cycles

You can determine cycles for the cleaning procedure.

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MENU > Settings >Fast start

Enable
Disable

It starts the measurement irrespective of the ambient temperature (used

in hot weather)

IT IS RECOMMENDED TO USE THIS OPTION WHEN THE DEVICE

WORKS AT MORE THAN 35 C IN THE ROOM.

Memory

MENU > Memory >Memory to print

Last analysis
Last 5 analysis
Last 10 analysis
All analysis
Sends the recorded results to printer or PC
MENU >Memory >Clear memory
Delete all recorded results
MENU >Memory > Auto save ON/OFF

ON Rec. measur.
OFF Rec. measur.

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Ultrasonic milk analyzers

CHAPTER SEVEN

7 



Routine cleaning
Cleaning and maintenance

Complete flushing
Weekly cleaning
Power OFF
IN THIS CHAPTER

For high accuracy and reliability of the device, the following

cleaning procedures should be performed on due times.

7.1. Routine cleaning

When the interval between 2 consecutive measurement analyses is

more than 30 minutes or a considerable number of measurements have
been performed the device begins to issue continuing beep sounds. At
the same time the message Cleaning needed appears on the display.
Please carry out the following procedure:

1. Fill up a sample cup with clean warm water (45 – 50°С) and
place it on the sample shelf under the pipette.

2. Press “clean” to initiate the flushing procedure. The device

automatically takes in the necessary amount of water and then
returns it back into the cup. This is repeated 5 consecutive times
and after that the cup has to be removed from the sample shelf.

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After the end of the procedure the device is ready for measurement.

7.2. Complete flushing

At the end of the working day the following procedure should be

performed:

The daily cleaning of the milk analyzer is done with cleaning

powder “Master Daily”, heated to 50° C, by pressing the button “Clean”.
The liquid in the cup must be changed each time until all of the
contamination is removed. At the end the system must be washed out
with water.

7.3 Weekly cleaning

We recommend that you carry out the following procedure at the

end of every week.
The weekly cleaning of the milk analyzer is done with cleaning powder
“Master Weekly”, heated to 50° C, by pressing the button “Clean”. The
liquid in the cup must be changed each time until all of the contamination
is removed. At the end the system must be washed out with water.

7.4 Power OFF

In the end of the day after you finished work with the device and it
is already cleaned with Master Daily solution, put sample with clean
water and choose from the cleaning menu ‘Power OFF’.

Cleaning > power OFF

Fast cleaning
Daily cleaning
Weekly cleaning
Power OFF

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After choosing it, on the screen will appear:

Put
clean water
and press
ENTER

After the device suck the water, on the screen appears:

Please
switch OFF
the milk
analyzer

Turn OFF the analyzer by hand from the power switch button on the
side panel.

The milk analyzer is switched OFF with water in the system so it

will preserve the device clean from drying milk particles
until the next working day.
Remember to put empty cup on the milk analyzer when switching it ON,
because the water from the system will drain on start.
After that, the device is ready to work.

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7.5 Peristaltic pump service

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Ultrasonic milk analyzers

CHAPTER EIGHT

8
Error message
Troubleshooting

Possible problem
/cause
Repair/remedy

- Check if there is no air

bubbles in the sample.
Insufficient quantity
- Check if after starting
of the milk sample
Error 10 measurement, milk sample in
sucked in the
Empty Sensor the sample holder
system or air in the
decreases. In other case –
sample
there is damage in the
suction system.
- The sample temperature
The sample exceeds the maximum
Sucked overheated
temperature is permissible sample’s
sample
high. temperature.

Analyzer - ENABLE OPTION ‘FAST

The temperature temperature has START’ (see menu settings –
of box is high exceeded fast start)
acceptable at work.
- Needs replacement of the
sensor. Contact Milkotester
Error 11 Fault in sensor
Ltd for advice and
assistance.

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CHAPTER NINE

•
•
9
Fat
Technical specification

1. Measured components:

Solids-Non-Fat (SNF)
• Protein
• Lactose
• Water content
• Temperature (°C)
• Freezing point
• Salts
• Density

2. Ranges of measurement:

Fat 0.00% ÷ 25%

SNF 3% ÷ 15%
Density * 1015 ÷ 10 40 kg/m3
Proteins 2% to 7%
Lactose 0.01 % ÷ 6 %
Added water 0 % ÷ 70 %
Sample temperature 1 °С ÷ 40 °С
Freezing point – 0,3 ÷ – 0,7 °С
Salts 0,4 ÷ 1,5%
active only on request:
Conductivity 2 ÷ 10 [mS/cm]
pH 0 ÷ 14

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* To determine MILK density, add 1000 to the result on the display.

Example: Result = 22; density = 22+1000 =1.022

To determine CREAM density, add 980 to the result on the display.

Example: Result = 22; density = 22+980 =1.002

3. Accuracy:

Fat ± 0.10%
SNF ± 0.1%
3
Density ± 0.3 kg/m
Proteins ± 0.1%
Lactose ± 0.1%
Added Water ± 3.0%
o
Sample Temperature ±1 C
o
Freezing point ± 0.005 C
Salts ± 0.05%
Air temperature from 10˚C to 40˚C
Relative humidity from 30% to 80%
Electrical parameters:
AC Power supply 95÷250V
DC Power supply 12V
(active only on request)
pH ± 0.05
Conductivity ± 0.1

4. Dimensions:

140x190x120 mm

5. Weight – 1 kg

1. Milk sample volume per 1 measurement: 25 cm (=25 ml)

3

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Appendix 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 analyzer does not measure the
freezing point, but calculates it from the components it depends on. The
basic components in the milk are water, salts, 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.

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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 -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 dewatered 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

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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.
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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Ultrasonic milk analyzers

CONNECTING TO EXTERNAL PRINTER

MILKOTESTER MASTER can be connected to an optional serial

printer for printing out the results. MILKOTESTER MASTER is set to
work only with printers supplied by Milkotester Ltd. We warn you that the
unit is not set to work with other types of printers.

1. To connect MILKOTESTER MASTER to the serial printer, follow

the steps below:
2. Connect the provided power-out 12V DC cable to the POWER
OUT 12 V (for printer) socket on the rear panel of
MILKOTESTER MASTER.
3. Plug the jack on the other end of the cable into the matching
socket on the back of the printer.
4. Connect the provided serial cable to printer to the Serial port to
printer on the rear panel of MILKOTESTER MASTER.
5. Connect the other end of the cable to the serial connector RS
232 on the back of the printer.
6. Turn ON the POWER switch on the right panel of the printer.
The printer is now ready for printing. From this moment on all
measured results will be automatically printed out.

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Ultrasonic milk analyzers

PC CONNECTION

Milkotester milk analyzers usually operate with two type

communication port – RS232 COM and USB 2.0 connectors

It is recommended always to connect the USB connector to the

analyzer before switching the device ON.
Usually computers contain one COM PORT, so the connection with the
analyzer is trough COM1.
Port is used to connect with the program MASTER DATA BANK, which
is included in each CD supplied with the ordered set.

First step is to use the CD that comes with any device. When
started, the CD appears in picture and you have to click ‘INSTALL’ on the
Microsoft NET Framework, and after that ‘INSTALL’ on the Milk data
bank program.

When installed correctly, the program will make it’s own shortcut on
the desktop:
MILK DATA BANK.
After successful installation, connect the milk analyzer with USB cable
and turn it ON.

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The program works as below described way:

Starting the software, the following window will appear:

In the down right corner of the window you can see the COM PORT
that is connected milk analyzer. Choosing button OPEN, both devices
connect each other and every measurement made from the analyzer will
be ordered in the table.
In checking (filling) the box AUTO SAVE, the program keeps the data
automatically as Microsoft Excel file in new computer directory in “My
documents”.
Hint: If the document in Excel is not in correct values you have to change
the system separator from ( , ) to ( . ) (from comma to full stop sign). This
you can change form Excel options menu: EXCEL OPTIONS >
ADVANCED > SYSTEM SEPARATOR where the decimal separator
must be full stop sign.

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Ultrasonic milk analyzers

2.USB 2.0

After successful installation, connect the milk analyzer with USB

cable and turn it ON. If it’s on USB the device will find new COM PORT
on your computer. Open Milk data bank and open the com port in the
bottom right corner.

USB usage is the most popular way for PC connection for now. All
milk analyzers from the Master series have embedded USB port. It
operates at the same way as RS connector, but the difference is that the
USB has to be installed from the CD (supplied with each analyzer) and it
forms own COM PORT. For example, if your computer has not got RS
port, the USB will form COM 1. If there is RS on your computer, the USB
will form COM 2, if your computer has 10 communication ports, then the
USB connector will create COM 11 and etc.

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● Serial port bluetooth module (Slave)

● Bluetooth protocol: Bluetooth Specification v2.0+EDR
● Frequency: 2.4GHz ISM band
● Modulation: GFSK(Gaussian Frequency Shift Keying)
● Emission power: ≤4dBm, Class 2
● Sensitivity: ≤-84dBm at 0.1% BER
● Speed: Asynchronous: 2.1Mbps(Max) / 160 kbps, Synchronous:
1Mbps/1Mbps
● Security: Authentication and encryption
● Profiles: Bluetooth serial port

Depending on the software installed on your PC, there might be

some difference in the pictures, but the principle is the same.
The PC software starts and chooses scanning of the available devices.

The software shows the available devices.

Double click on the milk analyzer you want to connect to. After that - right
click and choose connect, as shown on the picture.

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It requires password for confirmation - “1234”

After setting up the connection, on the computer the following message

will be shown for a moment (on the picture below). The transfer of data
will be through “Serial Port (COM54)” in the case shown on the picture.

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It is also visible from the Properties menu of the respective device.

Most probably for the different client numbers the number will be different
(COM XX).
After that the work is the same as with standard “Serial Port”. The data
collection program, “Milk Data Bank”, can be launched or another
application for the milk analyzer.

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Ultrasonic milk analyzers

CONNECTING FLASH DRIVE

Each analyzer of Milkotester LTD can be upgraded with the option ‘flash
drive’ on customer request. With this option you can save your
measurements instantly or collect them in the end of the working process
without using PC connection, cables and installation discs. It is very handy
when you work with the analyzer outside the laboratory, like for example in
farm or other places with no computers or electricity. You can plug in your
Master analyzer in the car lighter and collect measurements with the flash
drive, inserting client numbers and liters. Every flash drive device can work
with analyzer Master, not depending of memory size or manufacturer.

ATTENTION: Do not insert other USB devices in the flash drive input
of the milk analyzer. The flash drive in the analyzer works only in file
system FAT32.

Master Eco Master Pro Touch

In Master Eco, the flash drive works when the ‘auto save’ option is turned ON.
The memory of the analyzer is up to 50 measurements, but on the flash drive
can be stored hundreds of measurements.

For Master LM2, LM3 and PRO you can choose the ‘auto save ’ option or to
save manually by pressing the ‘SAVE’ button on the keypad.

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Master Pro and Master Pro Touch have internal memory for
500 measurements and have the option to send all saved results to flash drive.
You can choose to save each measurement after the results are on display:

Or you can choose ‘auto save’ option and send all measurements
to flash drive at the end of the day:

The results, saved in the flash drive are formatted in Microsoft Excel type of
document and are named after the corresponding time and date of your milk
analyzer Master.
Every single device from the Master series have integrated clock, and it is not
an option that need customer request.

The saved document in your flash drive looks like this:

When you open that icon, table appears with all the measurements,
saved by your choice or automatically.

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The table looks like this:

This table collects anything that the operator of the Master device decide
to add in the measurements like for example number of a client or amount
of liters for each sample of milk using Weighting scale, measurement of
Conductivity or pH.
The milk analyzer Master do not need any special and empty flash drive,
still it can record on any flash memory, not depending if there are other
kind of files in it like music, pictures or documents. For each different day
of measurements, the analyzer will create different file in the flash drive,
named after the time and date that the measurement has been made until
the capacity of the flash drive is full.

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LIMITED WARRANTY

MILKOTESTER products are warranted against defects in materials and workmanship from the date of
delivery trough the duration of the warranty period. During the warranty period Milkotester will repair, or, at
its option, replace any components (S) that proves to be defective at no charge, provided that the product is
returned, freight prepaid, to MILKOTESTER.

This warranty does not apply if the product has been damaged by accident or misuse, exposed to radioactive or
corrosive materials, foreign material penetrating to the inside of the product, or as a result of service or
modification by other than MILKOTESTER. In case of a properly returned warranty registration card, the
warranty period shall begin on the date of shipment to the authorized dealer. No other express or implied
warranty is given by Milkotester Ltd.

As warranty legislation differs from state to state and country to country, please contact Milkotester or your
local MILKOTESTER dealer for further details.

MLKOTESTER service center will repair the product free of charge subject to terms & condition mentioned
below.

TERMS & CONDITION

1 It covers only weighing balance purchased from authorized channel and does not covers accessories like
Battery, Adaptor, RS232 cable.

2. It does not cover the product which service manual and serial number has been altered, removed or defaced
and/or is open by unauthorized person and found void sticker has been tampered.

3 This warranty is non-transferable and applicable only to first end user purchasing the product from
authorized dealer.

4 .For repair based on this warranty you need to hand over this product or send this product to address
mentioned in warranty card in original packing, enclosing copy of this warranty card.

5. Milkotester Ltd. shall not be liable for any consequential damages.

WARRANTY REGISTRATION

Milkotester Ltd.
49, Hristo Botev St.,
4470 Belovo, BULGARIA,
web: www.milkotester.com
NAME: .……………………………………………………………………………………………..
ADDRESS: ……………………………………………………………………………………………...
……………………………………………………………………………………………...
TEL.No: ..………………………………… MENU No: …………………………………….
SERIAL NO: ………………………………….. PURCHASE DATE: ………………………………

WARRANTY PERIOD: ………………………….

BRANCH /DISTRIBUTOR /DEALER CONTACT DETAILS

Owners Signature/ Date

61
SEND YOUR WARRANTY CARD DULY FILL TO ABOVE ADDRESS FOR REGISTRATION
Operating Instructions Master Eco