Discover Food Safety and Quality
A state-of-the art FT-IR (Fourier- Transform Infrared Spectroscopy) instrument with modern optics and simple to use but powerful software enables the LactoScope to test raw, standardized and processed milks, whey, cream and other dairy products. The instrument incorporates the latest mid-infrared (MIR) technology for quick measuring time of 30-45 seconds with a typical accuracy of under 1% CV. The instrument's modular construction minimizes the vibration of the FT-IR bench, and its integrated design provides efficient use of laboratory space. The LactoScope has a low cost of ownership, minimum downtime, and worldwide support for all its users.
LactoScope FT-B - With a typical accuracy under 1% CV and a measuring time of less than 45 seconds per sample, the FT-B mid-infrared analyzer is designed to answer the needs of the small-medium dairies and milk collection points. It can test milks, whey and creams with up to 40% fat. It has a low cost of ownership, and minimal downtime.
A method to measure the level of accidity in a milk sample using FTIR technology
A practical screening method for the presence of melamine down to a level of 500 ppm or 0.05%m/m using Lactoscope FTIR is presented here. The discrimination limit can be further reduced to 100 ppm (0.01%m/m) using the melamine specific detection model.
Rapid routine determination of NPN/Calculated urea in raw milk with LactoScope FTIR milk analyzers. Analysis of NPN/Calculated urea in raw milk provides a useful indication of how effectively cows digest protein in the rumen providing vital information for feeding strategies and reproductive performances.
The LactoScope method for the prediction of the freezing point depression (FPD) of milk is based on a method described by J. Koops et al. (1989). The FPD is predicted from the sample conductivity and infrared measurements for the concentrations of fat, protein and lactose of a sample.
Method for the determination of residual lactose in milk by Lactoscope FTA .
