Lactoscope Fta Cheese-3 Eng

Company: Delta Instruments

De Bolder 68

9206 AR Drachten

The Netherlands

Tel: +31 512 543013

Fax: +31 512 513379

E-mail: [email protected]

Version: Rev.3 hk

Part number: F000090301

Copyright Delta Instruments 2007

www.deltainstruments.com

LactoScope FTIR Advanced

Cheese Application User Guide CA100FT

LactoScope FTIR Advanced – Cheese Application User Manual

Foreword

Copyright Delta Instruments 2007 of 13

This publication is subject to replacement by later edition. To determine whether a later

edition is available, please contact Delta Instruments B.V.

Disclaimer:

Delta Instruments B.V. will not be held liable for any damage to third parties as a result of

errors and/or omissions in this User Guide.

Except with the express written approval of Delta Instruments B.V., use of information or

technology is not authorized. No licenses are conveyed, implicitly or otherwise, by this

document under any intellectual property rights.

All rights reserved.


Foreword


Foreword

We are pleased that you have purchased a LactoScope FTIR Advanced milk analyzer from

Delta Instruments BV. Delta Instruments is an Advanced Instruments Inc. company and

produces sophisticated analytical instruments for dairy purposes for more than 20 years. It is

located in Drachten, the Netherlands.

This User Guide describes the basic operation of the Delta Instruments LactoScope

FTIR Advanced milk analyzer, a rapid and convenient spectroscopic method for measuring

fat, protein, solids, and other components in cheese. It utilizes Fourier Transform Infra Red

(FTIR) technology.

For detailed information about backgrounds and specific software settings, please refer to

the LactoScope FTIR Advanced User’s Guide.

The LactoScope FTIR Advanced analyzer is supplied with mathematical models, used for

analyzing a wide range of milk, cream and other dairy products. The end-user can quickly

set up calibrations for specific product types and for additional components, making the

LactoScope FTIR Advanced a powerful and versatile instrument.

To run the LactoScope FTIR Advanced a PC is utilized. The Delta Instruments software is

named FTIR Scope Advanced. The pictures shown are taken from operating software

version 1.0, April 2006. As this software is completely new developed, it refers to the first

version. Your LactoScope FTIR Advanced might have a newer software version, with new

options and possibilities, not described in this User Guide.

The LactoScope FTIR Advanced is specially designed to analyze dairy products. To obtain

consistent and accurate values, end-user should update the supplied FTIR models with data

obtained through independent laboratory tests. To simplify recalibration, the FTIR Scope

Advanced Software offers a convenient single-point calibration adjustment, as well as a

complete multi-point slope and intercept calibration.


Table of contents


Table of contents

1 Cheese analysis on LactoScope FTIR Advanced........................5

1.1 The LactoScope FTIR Advanced ................................................................................. 5 1.1.1 The instrument................................................................................................ 5

1.2 Cheese ........................................................................................................................ 5 1.2.1 The product .................................................................................................... 5 1.2.2 Sampling ........................................................................................................ 5

1.3 Sample Preparation ..................................................................................................... 5 1.3.1 Cutting the Cheese......................................................................................... 5 1.3.2 Grinding the Cheese....................................................................................... 6 1.3.3 Diluting the sample ......................................................................................... 7

1.4 The Cheese Mixer........................................................................................................ 8 1.4.1 Cheese Mixer ................................................................................................. 8 1.4.2 Working with the Cheese Mixer ...................................................................... 8

1.5 Analysis on LactoScope FTIR Advanced ..................................................................... 9 1.5.1 Analyzing the sample on LactoScope FTIR Advanced.................................... 9 1.5.2 Results shown ................................................................................................ 9 1.5.3 Results, background....................................................................................... 9

1.6 Ending a series of cheese analysis ............................................................................ 10 1.6.1 End of day procedure ................................................................................... 10

2 Preparation of Liquids.................................................................11

2.1 Cheese Solver Universal............................................................................................ 11 2.1.1 Description of the Solver............................................................................... 11 2.1.2 Preparation of Cheese Solver....................................................................... 11

3 Installation....................................................................................12

3.1 Packing List ............................................................................................................... 12 3.1.1 Items ............................................................................................................ 12

3.2 LactoScope FTIR Advanced ...................................................................................... 12 3.2.1 LactoScope FTIR system ............................................................................. 12

3.3 Automatic Diluter........................................................................................................ 12 3.3.1 Unpacking .................................................................................................... 12 3.3.2 Assembling the unit ...................................................................................... 12 3.3.3 Testing ......................................................................................................... 12

3.4 Cheese Mixer............................................................................................................. 13 3.4.1 Unpacking .................................................................................................... 13 3.4.2 Assembling the unit ...................................................................................... 13 3.4.3 Testing ......................................................................................................... 13

LactoScope FTIR User Manual

Cheese analysis on LactoScope FTIR Advanced


1 Cheese analysis on LactoScope FTIR Advanced

1.1 The LactoScope FTIR Advanced

1.1.1 The instrument

The LactoScope FTIR Advanced is a liquid analyzer. This means it can only analyze liquid or

liquefied samples. The Peristaltic pump ensures intake to a high level of viscosity. Please

refer to the LactoScope FTIR Advanced User Guide for a full description about the

instrument.

1.2 Cheese

1.2.1 The product

Cheese is a solid product, produced in a variety of types, like soft, semi hard or hard cheese.

Delta Instruments developed a method to analyze cheese on the LactoScope FTIR

Advanced by solving cheese in a solvent and mix it in a dedicated mixer.

1.2.2 Sampling

In order to be able to quantify relevant parameters in the cheese, a representative sample

must be taken. Take into consideration that cheese is not always very homogeneous.

Therefore, care must be taken to take a part (block or segment) representing both the inside,

as well as the rind of the cheese. Depending on the size of the cheese a representative

sample could be between 1 and 4 kg. For example, a flat type of cheese could be divided

into 8 parts by cross cutting it in 3 directions and cut the lower left hand part AND the upper

right hand part. This will give a good representation of the whole cheese. Other cheese, like

Edam can be cut in segments. Cut two opposite segments to obtain a representative

sample.

1.3 Sample Preparation

1.3.1 Cutting the Cheese

Take the cheese block and cut it into smaller blocks of approximately 3x3x3 cm. Mostly a

cheese knife will be utilized for that. Below, an alternative method is described, see figure

1.1.4 and 1.1.5. Place the cheese on the square surface and press down the cutting frame

(1) through the cheese, followed by frame (2).

Note:

Depending on the type of cheese, the homogeneity and the required accuracy of the

end result, different methods can be followed.




1.3.2 Grinding the Cheese

To obtain the best possible homogeneity in the cheese sample, a cheese grinder may be

utilized. If homogeneity is not relevant, cheese blocks could be introduced directly into the

mixer, see section 1.1.3.

Mix the blocks in e.g. a plastic box. After mixing, take approximately 1 kg cheese and grind it

in the cheese mill by using the course grater, see figure 1.1.6.

Figure 1.1.6

Figure 1.1.4 Figure 1.1.5

Note:

In order to have the most representative sample, it is important to mix the blocks prior to

grinding.




In case the cheese will not be analyzed immediately after grinding, close the sample beaker

to prevent moisture to evaporate from the sample.

1.3.3 Diluting the sample

Please see section 2.1 for liquid preparation.

The cheese must be diluted by weighing the cheese and add cheese solver is as 1 part

cheese and 9 parts cheese solver (weight). This is done by utilizing the automatic diluter,

see figure 1.1.7.

This method will automatically dispense the required amount of cheese solver liquid, with

respect to the cheese weight.

When analyzing the mixed sample, the LactoScope FTIR Advanced software will

automatically recalculate the cheese results by taking the dilution factor into consideration.

This means that the results are displayed in ‘true’ values.

Figure 1.1.7

Note:

The cheese solver liquid is able to dissolve fat and protein, the pH is approximately

11. Be careful not to spoil any liquid, since it might be harmful; see Material Safety

Data Sheet for details.

Note:

Diluting 1 part with 9 parts will result in a dilution ratio of 10. This means that the

LactoScope FTIR Advanced results must be multiplied by 10. This is automatically

arranged within the LactoScope FTIR Advanced cheese model, see section 1.5.1.




1.4 The Cheese Mixer

1.4.1 Cheese Mixer

The cheese mixer is a so called high sheer mixer. It consists of a mixing chamber with a

rotating ‘knife’. This ‘knife’ however does not act as such: The cheese / solver mixture is

pressed into small openings around the inside of the chamber, two guides will force the

mixture down during the mixing process.

1.4.2 Working with the Cheese Mixer

Make sure the handle of the outlet valve is closed (in the right position)

Remove the top lid and bring the ground cheese with the cheese solver into the mixing

chamber, make sure no cheese remains in the beaker.

Close the lid and make sure the top stopper is placed on top of the lid

Press the button marked <Start> to start the mixer. The mixer will run for 60 seconds on

maximum speed. Please do not change the time and the speed of the mixer

After the 60 seconds times out, the mixer stops

Carefully remove the top stopper to release any built up air pressure

Figure 1.1.8

Start Button

Stop Button

Timer

Stopper (front)

Stopper (top)

Safety lever

Handle




Remove the lid and add 4 drops of antifoam into the mixing chamber

Close the lid and run the mixer again for 2 seconds, when it stops remove the lid

Remove the front stopper and place the (same) sample beaker under the outlet valve

and open it by moving the handle to the left, allow 30 seconds to empty the mixing

chamber

Close the sample beaker and place the sample in a water bath for 5 minutes¹, to release

any air

Do not clean or flush the mixing chamber, unless no more sample will be prepared that

day (see section 1.6.1 for end of day procedure)

¹ If no water bath is available leave the samples on the table for 5 minutes. Air however, is

released more easily at 40°C instead of 20°C.

1.5 Analysis on LactoScope FTIR Advanced

1.5.1 Analyzing the sample on LactoScope FTIR Advanced

Take the sample from the water bath and mix it by inversion. Check that the liquid is free of

undissolved particles. Utilize a tea sieve if needed.

Choose the required product by double click. Present the sample as usual, key in the sample

ID if required.

After the analysis, the LactoScope FTIR Advanced will automatically clean the flow system.

1.5.2 Results shown

The LactoScope FTIR Advanced will present the results as ‘true values’, i.e. as if the cheese

was analyzed directly (undissolved). Since the dilution ratio is 1 to 9, the measured results

need to be multiplied by 10. The Cheese Model is set in such a way that the relevant results

are multiplied by 10.

Some parameters however, need to be calculated based upon the ‘true values’, Moisture

and Fat in Dry Matter; pH and Conductivity are predicted based on the diluted sample.

1.5.3 Results, background

The LactoScope FTIR Advanced will predict one or more of the following parameters:

� Fat

� Protein

� Total Solids

� Salt

� pH

� Moisture Calculated as 100% -Total Solids

� FDM Fat in Dry Matter, as (Fat/Solids)*100%

� SDM Salt in Dry Matter, as (Salt/Solids)*100%




Fat and Moisture (Solids) are validated, the other parameters are indicative. Please refer to

the Application Note for details on accuracy.

Please refer to the LactoScope FTIR Advanced User Guide for details about mathematical

parameters.

1.6 Ending a series of cheese analysis

1.6.1 End of day procedure

LactoScope FTIR Advanced:

Clean the sample plateau and pipette

Perform a cleaning as described in the LactoScope FTIR Advanced User Guide

Export the results if required

Cheese Mixer:

Run the mixer for 1 minute with 150 ml. water and empty the mixing chamber

Switch off the main switch

Disassemble the mixer and clean all items in a household detergent, see figure 1.6.1

Flush out the outlet pipe with hot water, use a brush to remove any cheese parts

Let all parts dry, make sure no moisture remains as this will cause an unpleasant smell

Re-assemble all items but do not close the top lid, in order to avoid any smell

Diluter:

Switch off the Diluter

Release the peristaltic tube from the peristaltic pump housing

Remove the outlet pipette from the arm and let the liquid flow back in to the Schott bottle

Clean the sample plateau and the diluter housing with a tissue or cloth


Preparation of Liquids


2 Preparation of Liquids

2.1 Cheese Solver Universal

2.1.1 Description of the Solver

The Delta Instruments Cheese Solver Universal is delivered in small bottles. The Cheese

Solver Universal is a powder. One bottle is sufficient to prepare 2 liters of Cheese Solver.

It contains Meta Silicate >30-70%.

2.1.2 Preparation of Cheese Solver

Check the expiry date; the solver will not work if the powder has expired.

Dissolve the powder in 1982 g of distilled or de-ionized water. Heat the solution to 40-50°C.

Make sure all the powder is dissolved completely. Preferably utilize a magnetic and heated

stirrer. The prepared liquid is ready to use and can be used within 2 weeks after preparation.


Installation


3 Installation

3.1 Packing List

3.1.1 Items

The Cheese Application is delivered as a complete set. The set consists of:

LactoScope FTIR Advanced Instrument (Cheese Model installed)

Automatic Diluter with special sample plateau and outlet pipette

Cheese Mixer

Schott bottle (2 Liters)

Cheese Solver (small white bottles containing powder)

Sample bottles (approx. 180 ml. with lid)

Anti foam (small bottle with drip outlet)

3.2 LactoScope FTIR Advanced

3.2.1 LactoScope FTIR system

Please refer to the LactoScope FTIR Advanced User Guide for details about installation of

this system.

3.3 Automatic Diluter

3.3.1 Unpacking

The Diluter is packed in a carton box. Open it and check if all items are undamaged.

3.3.2 Assembling the unit

Assemble the arm by utilizing the small provided Allen Key.

Position the sample plateau.

Place the Peristaltic pump tube into the peristaltic pump housing; open the housing by

turning the lock according to the arrows shown on it. Make sure, that the tube coming from

the Schott bottle is connected to the inlet marked as SUCTION and the outlet tube is

connected to the outlet pipette (PRESSURE).

3.3.3 Testing

The Diluter is delivered “ready for use”, this means that the dilution ratio is already set to 1:9

(dilution factor = 10).

Fill the Schott bottle with Cheese Solver (see section 2.1.2, preparation of liquids) and take

some (50 ml) liquid in a sample beaker.

Run a dummy dilution by using a sample bottle. Follow the dilution steps shown on the

display and take some of the 50 ml to simulate cheese. After lowering the diluter arm,

cheese solver will be added by the peristaltic pump, until the required total weight is

reached. This will cause the air to be removed from the system.


Installation


3.4 Cheese Mixer

3.4.1 Unpacking

The Mixer is packed in a wooden box, open it and check if all items are undamaged.

3.4.2 Assembling the unit

The mixer is delivered with all units assembled.

Check that the mixing chamber is empty.

Check that the small knob on the rear of the instrument is turned fully clockwise (this knob

controls the speed of the mixer and must be set to maximum for the best results)

Check that the timer knob at the front of the mixer is set to 1 minute (60 seconds)

3.4.3 Testing

Put he power cable in the socket at the rear of the instrument and connect it to a 230 VAC

wall outlet.

Switch on the unit and press the green start button. The mixer will start up slowly. When you

hear the mixer starting up, press the red stop button.

The mixer is now ready for use.

Note:

In case the system does not seem to be able to transfer liquid from the bottle to the

outlet pipette, check the following:

1. Are the inlet and outlet tubes connected correctly?

2. Is the peristaltic pump tube fitted correctly?

Note:

After the peristaltic pump stops, the liquid should also stop. This means that no air

should get into the system. If air comes into the tubes, it could mean that the tube in

the peristaltic pump is not fitted properly. Check and redo the test.

Lactoscope Fta Cheese-3 Eng

Documents

Transcript of Lactoscope Fta Cheese-3 Eng