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Description
Equipment used to determine the freezing point of milk and dairy products, widely applied in quality control within the dairy industry. The technique is based on the principle that milk has a relatively constant freezing point. Variations in this value—especially an increase in the freezing point—indicate possible water addition or adulteration.
Specifications of the various available models:
- Compliance with the IDF-ISO 5764:2009 standard.
- Sample volume: 2 or 2.5 mL.
- Analysis time: approximately 2 to 3 minutes, depending on the model.
- Do you require an automatic or semi-automatic system?
- Number of samples to be analyzed: 1, 20, or 40?
- “Lactose-free” function for monitoring lactose removal — is this relevant?
- Do you require a printer?
Please inform us of the desired specifications and our team will recommend the most suitable equipment.
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