LactoScope C3+

In 1990 the first LactoScope Filter manual was developed to check the quality of raw milk and milk products, by laboratory staff and production operators. With a very simple action an accurate result appears in the screen within 30 seconds.
Typical users of the LactoScope Filter manual are:

• Small and middle size dairies that need to check the incoming raw milk and end products
• Cheese processors to check both milk and cheese
• Back up instrument for dairies with 24 hours a day milk sampling
• Dairy herd improvement laboratories
• Payment laboratories
• Milk collection points

The re-design of the new LactoScope makes the instrument even more suitable under tough conditions. The small foot print with is integrated cleaning and zeroing buffers of 5 liters each, makes the whole setup userfriendly and easy to operate, not only in a laboratory environment, but also on site in the processing area.

Specifications

The following components can be measured with the LactoScope Filter manual:

• Fat
• Protein
• Lactose
• Total Solids
• Solids Non-Fat
• Freezing Point Depression (after Koops et al.)