Analysis Of Ultrasonic Milk Analyzer On Raw Milk And Adulterated Milk

Ultrasonic milk analyzer is designed by Zhejiang University for fast and effective analysis of fat content, milk solids non fat (SNF), protein, milk density, freezing point and added water in milk as well for raw milk,. The principle is based on changes of ultrasonic physical properties when ultrasound moved through milk. This study was done to made an investigation on ultrasonic milk analyzer' s characteristics, analyzed the influence of milk adulterations on this instrument. The results were compared with that from the Foss 134 infra milk analyzer and standard methods(GB). The main results were as follows:Ultrasonic milk analyzer has its high stability, accuracy, and good repeatability. The data showed that it had not great difference with that from standard milk analysis technology(GB). The measured data of the Ultrasonic milk analyzer increased with the temperature rose, but the deviation was very small within which showed that the Ultrasonic milk analyzer should operate under this condition.Ultrasonic milk analyzer could indicate the adulterated water ratio directly, however, when the adulterated water ratio is about to 20%, its data was more than 5% nearly compared with that of GB milk analysis technology, and when the ratio was beyond 20%, its measurement had deviation to some extent.The protein detected by these three methods increased a little, when hydrolysed animal protein powder was added in raw milk, but the protein detected by ultrasonic milk analyzer was smaller than that of the other two analysis technology obviously. When raw milk was adulterated with urea ,protein measured by ultrasonic milk analyzer and the adulterated water hadn' t change in general, but the SNF and density rose.When raw milk was adulterated with non-dairy creamer, fat measuredby ultrasonic milk analyzer increased, but its amplitude is smaller than that of GB milk analysis technology, and the adulterated water ratio was as affected too. When raw milk contained 10% added water was adulterated with 3.4% no-dairy creamer no added water would be appeared in the analyzer.When cane sugar and table salt were added in raw milk, all parameters measured by ultrasonic milk analyzer increased greatly. When 1.2% table salt was added to milk, the protein increased about 1.5% averagely, the SNF increased 4% averagely; When 0.6% cane sugar was added to milk, the protein increased about 0. 2% averagely, at the same time, it counteracted the content of 10% adulterated water. No influence was observed on the fat when the milk was adulterated by cane sugar. According to the proportionality of milk components, ultrasonic milk analyzer could be utilized to detect the adulteration of cane sugar and table salt in raw milk.