Osmometer for biological solutions

Laboratory equipment used to separate components of a sample by density difference, widely employed in physicochemical methods of quality control in the food and dairy industry. A classic example is the Gerber method, used to determine the fat content in milk and dairy products.

Laboratory equipment used for the precise determination of oenological parameters such as alcohol content, sulfur dioxide (SO₂), and volatile acidity. Widely used in oenology laboratories and wineries.

Equipment used to determine the freezing point of milk and dairy products, widely used in quality control in the dairy industry. The technique is based on the principle that milk has a relatively constant freezing point. Changes in this value — especially an elevation of the freezing point — indicate possible addition of water or adulteration.

Equipment developed for the rapid and simultaneous determination of the main components (fat, protein, lactose, etc.) of milk, intended for quality control in the dairy industry. The system uses advanced ultrasound technology, which allows for direct sample analysis without the need for prior preparation.