MILK CALIBRATION SAMPLES

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Milk and Dairy Product calibration samples

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RAW MILK Fat Calibration Samples : F1 – F4

  • A set of 4 shock frozen raw cow’s milk samples (4 * 40ml).
  • Analysed for Fat and urea.
  • Supplied complete with Certificate of Analysis and Uncertainty of Measurement.
  • For checking and adjusting the slope/bias of infrared calibration models

TYPICAL VALUES

Sample # Fat
g/100g
Urea
mg/L
F1 2.2 100
F2 3.2 550
F3 4.2 200
F4 5.5 300

RAW MILK Fat Calibration samples
: F1 – F8

  • A set of 8 shock frozen raw cow’s milk samples (8 * 40ml).
  • Analysed for fat *8 and urea *4
  • Supplied complete with Certificate of Analysis and Uncertainty of Measurement.
  • For checking and adjusting the slope/bias of infrared calibration models

TYPICAL VALUES

Sample # Fat
g/100g
Urea
mg/L
F1 2.2 100
F5 2.7
F2 3.5 550
F6 3.7
F3 4.2 200
F7 4.7
F4 5.5 300
F8 6.0

RAW MILK Protein calibration samples : E1 – E4

  • A set of 4 shock frozen raw cow’s milk samples (4 * 40ml).
  • Analysed for Total Protein, Casein and Freezing Point.
  • Supplied complete with Certificate of Analysis and Uncertainty of Measurement.
  • For checking and adjusting the slope/bias of infrared calibration models

TYPICAL VALUES

Sample # Protein
g/100g
Casein
g/100g
Lactose
g/100g
Total Solids
g/100g
Freezing Point ºC
E1 3.0 2.3 4.2 11.5 -0.450
E2 3.3 2.6 -0.510
E3 3.8 3.0 -0.525
E4 4.2 3.3 5.3 14.5 -0.600
  • A set of 4 shock frozen whey samples (4 * 40ml).
  • Analysed for Fat, Protein and Total Solids.
  • Supplied complete with Certificate of Analysis and Uncertainty of Measurement.
  • For checking and adjusting the slope/bias of infrared calibration models

TYPICAL VALUES

Sample # Fat
g/100g
Protein
g/100g
Total Solids g/100g
MO1 0.04 0.4 3.0
MO2 0.2 0.7 5.5
MO3 0.5 0.9 7.0
MO4 0.4 1.1 8.5
Whey Calibration Samples
  • A set of 3 shock frozen skimmed milk samples (3 * 40ml).
  • Analysed for fat, protein, total solids and freezing point*3.
  • Supplied complete with Certificate of Analysis and Uncertainty of Measurement.
  • For checking and adjusting the slope/bias of infrared calibration models

TYPICAL VALUES

Sample # Fat
g/100g
Protein
g/100g
Total Solids g/100g Freezing Point
PM1 1.5 3..0 11.0 -0.470
PM2 3.5 3.8 13.5 -0.600
PM3 4.2 3.5 13.5 -0.520
  • A set of 4 shock frozen skimmed milk samples (4 * 40ml).
  • Analysed for fat*4, protein & total solids*1, and freezing point*3.
  • Supplied complete with Certificate of Analysis and Uncertainty of Measurement.
  • For checking and adjusting the slope/bias of infrared calibration models

TYPICAL VALUES

Sample # Fat
g/100g
Protein
g/100g
Total Solids g/100g Freezing Point
M1 0.05 3.5 9.5 -0.520
M2 0.1 -0.510
M3 0.15 -0.495
M4 0.2
Skimmed milk calibration samples

CREAM-HIGH FAT: R1-R4 & R7

  • A set of 5 shock frozen cream samples (5 * 40ml).
  • Analysed for fat & total solids*5, and protein *2
  • Supplied complete with Certificate of Analysis and Uncertainty of Measurement.
  • For checking and adjusting the slope/bias of infrared calibration models

TYPICAL VALUES

Sample # Fat
g/100g
Protein
g/100g
Total Solids g/100g
R1 25 32
R2 30 2.2 37
R3 35 40
R4 40 2.0 45
R7 47 52

CREAM-LOW FAT: PM4-PM7

  • A set of 4 shock frozen cream samples (4 * 40ml).
  • Analysed for fat & total solids*5, and protein *2
  • Supplied complete with Certificate of Analysis and Uncertainty of Measurement.
  • For checking and adjusting the slope/bias of infrared calibration models

TYPICAL VALUES

Sample # Fat
g/100g
Protein
g/100g
Total Solids g/100g
PM4 10 3.2 17
PM5 12 3.1 20
PM6 16 3.0 24
PM7 20 2.8 28

GOAT MILK: Z1-Z3

  • A set of 3 shock frozen raw goat milk samples (3 * 40ml).
  • Analysed for fat & total solids*3, and protein *2
  • Supplied complete with Certificate of Analysis and Uncertainty of Measurement.
  • For checking and adjusting the slope/bias of infrared calibration models

TYPICAL VALUES

Sample # Fat
g/100g
Protein
g/100g
Total Solids g/100g
Z1 2.9 2.9 10
Z2 3.4 3.0
Z3 3.9 3.4 12
PM7 20 2.8 28