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Applications and parameters
MilkoScan™ FT+ is designed for analysis of raw milk from cow, sheep, goat and buffalo. FTIR technology provides a wide range of compositional parameters including fat, protein, lactose, solids, casein, free fatty acids, urea and freezing point depression.
Fat, protein, lactose, solids
These parameters are used in payment schemes and for herd tracking information. In addition optimisation of cow’s feed. With the possibility to determine true or crude protein a perfect match to regulative standards will be possible. Freezing Point Depression (FPD) for screening of added water
Milk samples with water added will have a higher freezing point than unspoiled samples. Urea
Urea information to farmers and their advisors is a major break-through in farm management.
Saturated and unsaturated fatty acids
The ability to measure total saturated and unsaturated fatty acid content allows healthy milk profiling as part of your normal analysis service.
Free fatty acids
Free Fatty Acids (FFA) in the milk will cause the products produced from the milk to have a lower quality. FFA will be generated from the presence of lipase enzymes in the milk or from stressful handling (pumping etc.) of the milk. In some countries FFA is a payment parameter based on wet chemistry analysis with a low frequency, and dairies in all countries can increase product quality by motivating farmers to deliver milk with reduced levels of FFA.
FFA analysis can be based on sample screening where the samples with high FFA content are verified using a wet chemistry method before giving farmers a penalty. Casein
Casein is the protein fraction used for cheese production. Therefore cheese producing dairies can have a benefit from either paying farmers for increased casein content or alternatively milk with a high casein content can be selected for cheese production. H-index
The H-index calibration on MilkoScan FT6000 directly shows the particle size of fat globules in the cuvette. This can be used to give an early warning of homogeniser replacements and to exploit homogenisers fully. pH
As a tool in quality assurance of milk analysis the pH of all samples can be determined, documenting the quality of the sample at the time of analysis.
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