Measurement Principle: The milk sample is sucked into the measuring cells by means of a pump. Both the fat content as well as the SNF are determined by using thermal measurement effects (RedBox).

Additional Wavelengths: Protein, lactose, density and minerals are determined in addition with the aid of a second measuring cell that is equipped with a combined impedance / turbidity sensory technology by using 4 different optical wavelengths (BlueBox). The freezing point is calculated on the basis of the measured values that are ascertained.

Appliance characteristics: Calibration The devices can store 20 different sets of calibration data. Various types of milk, e.g. full-cream milk, skim milk, cream, etc. can be analysed. You can change from one product to another without having to undertake a new calibration.

Interfaces: Parallel interface (Printer connection), Serial interface (PC connection, software is included in the delivery)

Measuring ranges:

Fat:

• Measuring range: 0.00% - 40.00%
• Readout: 0.01%
• Repeatability: ± 0.02%

• Measuring range: 0.00% - 15.00%
• Readout: 0.01%
• Repeatability: ± 0.04%