Milkotester MASTER Touch User manual

Milkotester Ltd.
49, Hristo Botev St., 4470 Belovo, BULGARIA, Phone: [phone]
MILKOTESTER
Milk analyzing device
Model: MASTER Touch
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

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Safety recommendations :
•Read carefully and make sure you understand all the
instructions.
•After initially turning on the device 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.
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 !

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Table of contents
1. General description....................................................................... 4
2. Close-up view ............................................................................... 5
3.1 Front panel......................................................................... 5
3.2 Display............................................................................... 6
3.3 Rear panel......................................................................... 7
3. Samples preparation..................................................................... 8
4. Working description ...................................................................... 10
4.1 Preparing the device.......................................................... 10
4.2 Measuring samples............................................................ 11
4.3 Making corrections and calibration..................................... 13
4.3.1 Correction.............................................................. 14
4.3.2 Calibration.............................................................. 16
4.4 Settings and options.......................................................... 19
4.5 Measurement of pH........................................................... 22
4.6 Measurement of Conductivity............................................. 25
4.7 Automatic weighting the milk with scales ........................... 26
4.7.1 Control options when working with scales....................... 26
4.7.2 Preparation for work and checking the scales................. 26
4.7.3 Weighting delivered milk................................................. 27
5. Cleaning and maintenance ........................................................... 28
5.1 Routine cleaning................................................................ 28
5.2 Complete flushing.............................................................. 29
5.3 Weekly cleaning................................................................. 29
5.4 Peristaltic pump service..................................................... 29
6. Troubleshooting............................................................................ 30
7. Technical specifications................................................................ 31
Appendix Freezing point determination............................................. 33
Appendix Conductivity measuring .................................................... 36
Connecting to printer......................................................................... 37
PC connection .................................................................................. 38
Guarantee card................................................................................. 41
Accumulator………………………………………………………….........43

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MILKOTESTER MASTER is designed for percentage analysis of Fat,
Solids-Non-Fat (SNF), Protein, and Lactose, Water content,
Temperature (°C), Freezing point, Salts, Density an d pH. Тhose
components can all be measured at the same time. The device
measures cow milk, goat 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. MILKOTESTER MASTER 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 MILKOTESTER MASTER provides a
one year’s full warranty.
General description
CHAPTER ONE

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2.1 Front panel
1 – Intake pipette
1
Close-up view
IN THIS CHAPTER
Front panel
Display
Rear panel
CHAPTER TWO

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Close-up view
2.2 Display
MENU
TABLE
SHEEP MILK
CAL2
COW MILK
CAL1
UHT MILK
CAL3
CLEAN
Ph MEASURE

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2.3 Rear panel
..
1 – Serial port to printer 5 – pH connector (active only on
request)
2 – USB (PC connection)
3 – Power in socket 12V DC (14-
15V DC for model with
Accumulator)
6 – USB Flash Drive
(active only on request)
4 – Power switch
4
6
6
1
3
5

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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 mes sage “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.
Samples preparation
CHAPTER THREE

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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 °С).
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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4.1 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.
Milk analyzer MASTER has provided a cable suitable for this purpose.
To use this option, follow the procedure described below:
IN THIS CHA
PTER
Preparing the device
Measuring samples
Corrections
Calibration
Working description
CHAPTER FOUR

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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 mode 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:
Followed by:
Master Pro Touch
MENU
TABLE SHEEP MILK
CAL2
COW MILK
CAL1
UHT MILK
CAL3
CLEAN
Ph MEASURE

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You can choose among three types of milk at a time, (upon user’s
request the device can be calibrated for any of the other types of
milk).
Place the cup with the milk sample
Place a second milk sample under the pH probe (the automatic mode
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:
In about 60-90 sec. the results of analyzing
will appear on the display as follows:
MEA
SURING
X MILK
CAL X
Please Wait
Customer:
Liters:
AT: X.X
SN : X.XX
DENSITY: X.X
PROTEIN: X.X
LACTOSE: X.X
SALTS: X.X
WATER: XX.X
r.POINT: -X.XXX
TEMP: XX.X
pH XX.X
Co: XX.X
CUSTOMER
LITERS
SAVE
PRINT
START AGAIN
BACK

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The results will be printed immediately after they are ready if the
printer is in automatic mode. If the printer is in manual mode, pressing
the UP will cause printing results.
Changing modes is done by Menu ->Settings->Printer En/Dis
Page2 By choosing the ENTER button you can
start measuring anew.
By choosing the EXIT button you can start
from the very beginning and choose to
analyze 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”, section “Thorough
Cleaning”.
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 AND CALIBRATION
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
Menu

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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:
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 have to be
done.
MENUTo select Mode, Options or Settings use the ↑↓ (up and down)
arrows and press ENTER.
MENU > Mode
Default password is 00000.
4.3.1 Correction
Enter password
00000
actory Options
CAL2
Mode
CAL1
Settings
CAL3
Memory
Back
Security
Result D.Point Calibration
CAL2
Correction
Back up Calibr.
CAL3
Restore Calibr.
Sensor Reset
Back

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Example:
MENU > Mode > Correction > Cow milk > Fat.
In Submenu Mode select (press 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.
After choosing the type of milk, press the component for correction
Press ENTER to validate the correction or BACK to keep the previous
value.
4.3.2 Calibration:
MENU > Mode > Calibration.
COW MILK
CAL 1
SHEEP MILK
CAL 2
UHT MILK
CAL 3
THERMOMETER BACK
AT
SN
DENSITY
PROTEIN
LACTOSE
SALTS
WATER
BACK

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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 CALIBRATION on the display appears:
Select (press to select) the type of milk.
The following text will appear on the display:
AT: X.X AT: X.X
SN : X.XX SN : X.XX
DENSITY: X.XX DENSITY: X.XX
PROTEIN: X.X PROTEIN: X.X
LACTOSE: X.X LACTOSE: X.X
SALTS: X.X SALTS: X.X
Select HIGH or LOW Fat Value and select a parameter . Then input
value ENTER to confirm.
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
START MEASUREMENTS the following text appears on the display:
COW MILK
CAL 1
SHEEP MILK
CAL 2
UHT MILK
CAL 3
BACK
HIGH AT VALUE
START
MEASUREMENTS
LOW AT VALUE
BACK

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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:
Follow the procedure until the 5th measurement. After performing the
last measurement the following text appears on the display:
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:
Follow the procedure until the 5th
measurement. After performing the last measurement the following
text appears on the display:
Put sample
High Milk
1/5 times
and Press ENTER
Put Sample
High Milk
2/5 times
and Press ENTER
Put Sample
Low Milk
1/5 times
and Press ENTER
Put Sample
Low Milk
2/5 times
and Press ENTER
Put Sample
Water
1/5 times
and Press ENTER

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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
Choose the type of milk calibration for back up and press it.
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 > Mode > Restore
MENU > Mode > Security
COW MILK
CAL 1
SHEEP MILK
CAL 2
UHT MILK
CAL 3
BACK
CHANGE PASSWORD
ON/O PASSWORD
BACK

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MENU > Mode > Security>Sensor reset
Use only if the sensor is changed
If you use this option, you will need a sample with water
*Read the manual for change of the sensor
MENU > Mode >Res d point
4.4 Settings and options
MENU > Options
Choose Options and press ENTER.
MENU > Options > System info.
Choose System info, Language or Time and Date, and press ENTER.
xx.x
xx.xx
SYSTEM IN O
LANGUAGE
TIME AND DATE
PC
CONNECTION
BACK