YSI 2950D Biochemical Analyzer
Raw milk is processed into various foods to ensure safe transportation and consumption. Raw milk is usually processed into cheese, butter, or fermented derivatives such as yogurt and fresh cream through pasteurization or dehydration. Thermo Analytics provides a variety of solutions dedicated to optimizing dairy production, including improving the quality and safety of raw materials to the verification of final products.
When microorganisms are added to raw milk, pH measurement helps to control the process and ensure the quality of the final product. For example, in just a few hours, the pH of yogurt will drop from pH 6.8 to pH 4.4 (equivalent to 1% lactic acid), at which point fermentation will be stopped and the product will need to be cooled for packaging. A similar process occurs when preparing whey cream, cheese, and other dairy products.
For protein rich samples, the pH electrode used for measurement must have a dedicated non ceramic connection or an iodide based reference electrolyte to avoid clogging.
Lactose analysis is crucial for milk processing. Lactose is a disaccharide composed of two monosaccharides, D-glucose and D-galactose, added to an optically active β -1,4-glycosidic bond. Polarimetry can be used for simple lactose analysis. Further methods include mid infrared detection, fluorescence measurement, photometry, weight detection, and differential pH technology.
In addition, TitroLine7000 is suitable for measuring the Kjeldahl nitrogen content of sodium, chlorine, calcium, and certain dairy products.
Using YSI high-precision biosensor technology, the 2950 can measure up to 6 compatible chemical substances. These substances include glucose, lactate, sucrose, galactose, and lactose in the dairy industry. The applications in the dairy industry include lactose in cheese/milk, lactate in silage, probiotic production, and more.
· Get very accurate results within 1 minute
· Flexible sampling scheme, including 96 well plate
· Anti clogging jet technology
· User friendly operation