Milkotester MASTER MINI Operation manual

Milkotester Ltd.
49, Hristo Botev St., 4470 Belovo, BULGARIA, [email protected]
MILKOTESTER
Milk analyzing device
Model – MASTER MINI
Fat, Solids-Non-Fat (SNF), Protein, Lactose, Water content
Temperature (°C), Freezing point, Solids, Density
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:
www.milkotester.com

ULTRASONIC PORTABLE MILK ANALYZER www.milkotester.com
CAUTION!
This device operates on 12V DC. DO NOT REMOVE the cover!
Please follow the instructions in this manual !
Safety recommendations :
Read carefully and make sure you understand all the
instructions.
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 damages.
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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Table of contents
1. General description........................................................................ 3
2. Close-up view................................................................................. 4
2.1 Front panel.......................................................................... 4
2.2 Back panel .......................................................................... 5
3. Samples preparation...................................................................... 6
4. Working description........................................................................ 8
4.1 Preparing the device........................................................... 9
4.2 Measuring samples............................................................. 10
4.3 Making correction and calibration ....................................... 11
4.3.1 Correction................................................................. 13
4.3.1 Calibration ................................................................ 14
4.4 Settings and options........................................................... 18
4.5 Connecting to printer .......................................................... 20
5. Cleaning and maintenance ............................................................ 21
5.1 Routine cleaning ................................................................. 21
5.2 Complete flushing ............................................................... 22
5.3 Weekly cleaning.................................................................. 22
6. Troubleshooting ............................................................................. 23
7. Technical specifications ................................................................. 24
Appendix Freezing point determination.............................................. 26
Guarantee card .................................................................................. 29
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General description
MASTER MINI is designed for percentage analysis of Fat, Solids-Non-
Fat (SNF), Protein, Lactose, Water content, Temperature (°C), Freezing
point, Solids and Density. These 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. MASTER MINI can analyze three types of milk defined
by user. The measurement speed is 40-45 samples per hour. 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 MILKOTESTER provides a one year’s
full warranty.
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CHAPTER TWO
Close-up view
IN THIS CHAPTER
Front panel
Display
Back panel
2.1 Front panel
8
7
9
6
5
1
4
3
2
1 – Intake pipette
2 – Start knob
3 – Operation indicator
4 – Arrow DOWN button
5 – Arrow UP button
6 – ENTER button
7 – EXIT button
8 – LCD
9 – Hose – quality of flushing
and milk level indicator
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2.2 Back panel
3
1 2
1 – Serial port to printer or PC
2 – Power in 12V
3 – Power switch
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CHAPTER THREE
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 40 °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.
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.
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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 oС).
If there is a need of longer sample storing they have to be
preserved; the most commonly used preservative is potassium
dichromate (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.
Do not make analyses if the acidity of the milk is more than 17oT.
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ULTRASONIC PORTABLE MILK ANALYZER www.milkotester.com
CHAPTER FOUR
Working description
IN THIS CHAPTER
Preparing the device
Measuring samples
Corrections
Calibration
MILKOTESTER MASTER MINI can be used in places where no
regular electrical supply is available. MILKOTESTER MASTER MINI can
be powered by your car battery or other 12V DC external power sources.
1. Fit the support to the device and place it on a horizontal and
stable surface.
Caution: Any sources of hot or cold air can influence the accuracy
of the measurements.
2. Connect the device to 12V DC power source /220V AC to 12V
DC adaptor or 12V DC electrical lighter socket/.
3. The device will be turned on immediately. After starting the unit
goes into system check mode and will be ready for analyses in about 5
minutes.
4. Before proceeding with using the unit please read and follows
the rest of the instructions in this chapter!
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.
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4.1 Preparing the device
SELECTING A WORKING MODE
After MILKOTESTER MASTER MINI is turned on, the display reads first:
Milk analyzer
MASTER MINI
System Prepare
Please Wait
Followed by:
Cow Milk
Sheep Milk
UHT Milk
Clean
You can choose among three types of milk at a time. When you choose
the desired type of milk you use the ↑↓(UP and DOWN) arrow buttons,
and then turn the knob clockwise until the knob indicator comes to the
red point and operation indicator light.
In the meantime you should have dipped the intake pipette into the
sample milk in the cup.
The following text will appear:
MEASURING…
Please Wait
In about 80-90 sec. the following message will appear on the display:
Turn to
Black point
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then turn the knob counterclockwise until the knob indicator comes to
the black point .The operation indicator is off.
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 Solids
W is for Added water.
If you dip the intake pipette into the sample milk in the cup you can start
measuring anew by turning the knob to the red point.
By choosing the EXIT button you can start from the very beginning and
choose to analyze another type of milk.
To access the menu, press the ENTER 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.
4.2 MEASURING SAMPLES
After selecting the type of milk to be measured, dip the pipette into a cup
with sample material.
Turn the knob to the red point to start measurement.
When finished analyzing the instrument issues a beep sound and the
following message appears on the display:
Turn to
Black point
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ULTRASONIC PORTABLE MILK ANALYZER www.milkotester.com
Then turn the knob counterclockwise until the knob indicator comes to
the black point. The operation indicator is off.
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”, section “Thorough
Cleaning”.
4.3 MAKING CORRECTIONS AND CALLIBRATION
In the process of work with the analyser 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, Kjeldhal for proteins etc). In order to
establish the possible discrepancy and to correct the readings of the milk
analyser do the following:
Taking samples and preparation of samples for checking the accurracy
of the milk analyser, making corrections and recalibration
This is a basic moment for the correct checking the accuracy of the
analyser and for making correct and precise correction and calibration. It
is accomplished according Appendix Taking and preparation of samples
for checking correctness of the milkanalyser, making corrections and
recalibration.
Determination the type of the discrepancy:
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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 analyser. Make analyses of the
difference received.
If the received differences are relatively constant value for samples with
different content of the analysed 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 analyser: 2,38 3,17 4,01 4,79 5,42
Difference: 0,18 0,17 0,21 0,19 0,22
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
analyser: 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 have to be done.
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4.3.1 Corrections
Example:
MENU > Mode > Correction > Cow milk > Fat.
To select Mode, Options or Settings use the ↑↓ (up and down) arrows
and press ENTER.
Mode
Options
Settings
In Submenu Mode Use the ↑↓ (up and down) arrows and press ENTER
to select Correction, Calibration, Back up or Restore.
Correction
Calibration
Back up
Restore
If you choose correction and press ENTER, then use the ↑↓ (up and
down) arrows and press ENTER to select the type of milk.
Correction
Cow Milk
Sheep Milk
UHT Milk
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 ).
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Fat
SNF
Density
Protein
Lactose
Solids
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.
4.3.2 Calibration
MENU > Mode > 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
Calibr. With PC
Use the ↑↓ (up and down) arrows and press ENTER to select the type of
milk.
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The following text will appear on the display:
Set High sample
FAT=x.xx
SNF=x.xx
DEN=x.xx
Set High sample
LAC=x.xx
SOL=x.xx
PRO=x.xx
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
LAC=x.xx
SOL=x.xx
PRO=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:
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Put sample
High Milk 1/5
And turn
To red point
The sample of milk with high Fat must be measured 5 consecutive
times. Put the first cup with the sample and turn the knob to the red
point.After measurement the following text appears on the display:
Turn to
Black point
After turning the knob counter clockwise to the black point the following
message will appear on the display:
Put Sample
High Milk 2/5
and turn
to red point
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
and turn to
red point
The sample of milk with low Fat must be measured 5 consecutive times.
Put the first cup with the sample and turn to the red point.After
measurement the following text appears on the display:
Turn to
Black point
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ULTRASONIC PORTABLE MILK ANALYZER www.milkotester.com
After turning the knob counter clockwise to the black point the following
message will appear on the display:
Put Sample
Low Milk 2/5
and turn to
red point
Follow the procedure until the 5th measurement. After performing the last
measurement the following text appears on the display:
Put Sample
Water 1/5
and turn to
red point
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.
Before starting calibration it is recommendable to back up the
parameters of the existing calibration:
MENU > Mode > 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.
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MENU > Mode > Restore
Choose the type of milk calibration for Restore and press ENTER
4.4 Settings and options
MENU > Options > System info.
Choose Options and press ENTER.
System Info
Language
Time and Date
Choose System info, Language or Time and Date, and press ENTER.
MILKOTESTER
Model: MASTER MINI
Ver: x.xx
SN: XXXXXX
MENU > Options > Language.
Language:
Not available
for this model
MENU > Options > Time and Date
Time and date: Not available
for this model
MENU > Settings > Set Fr. Point.
Choose Settings and press ENTER.
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Set Fr. Point
Set pH
Set thermometer
Choose Set Fr. point or Set pH and press ENTER.
Set f. Point Cal.1
Set f. Point Cal.2
Set f. Point Cal.3
Use ↑↓ (Up and Down) arrows to choose a type of milk and press
ENTER. The following text appears on the display:
Set Fr. Point
- 0,520
Press ENTER
To Set
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.
MENU > Settings > Set pH
Set pH:
Press Enter and the following text will appear on the display:
MENU > Settings > Set Thermometer
Not available
For this version
Press Enter and the following text will appear on the display:
Put probe 15C
and turn to
red point
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