DAIRY ANALYZER

LABORATORY ANALYZERS

For raw, quality or process control Multi-parameter automated analysis ANALYTICAL SOLUTIONS

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, Shutter

FOR MILK & DAIRY

PRODUCTS

18 - Photos: Nelly Briet ch 20

S Alliance Mar

© AM

COAGULATION

ACIDIFICATION PROCESS

Calculation of cheese making time Acidification kinetics of lactic bacteria by continuous pH monitoring Lait-AMS-A4-UK-v3.indd 1

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DEDICATED COST-EFFECTIVE

SOLUTIONS FOR MILK

NIR Dairy analyzer

• Robust bench-top or at-line

& DAIRY PRODUCTS

analyzer

• Superior accuracy, precision and stability

• Flexible sample handling D

• Easy-to-use with touch-AIR

screen software

Y ANAL

•

Simultaneous analysis of several constituents: Fat, Moisture, Protein, Total Solids and other parameters in under 30 seconds

•

Three models:

YZER

•

Dairy Powders analyzer: ready-to-use with iCinac range

calibrations for non-fat dry and whole milk The only system dedicated to monitoring the powders

acidification activity of lactic ferments by continuous

•

Dairy analyzer Package adds calibrations for pH observation in order to: ice cream mix, salted and unsalted butter and

•

Determine the acid forming characteristics specific to cheese

the phylum studied,

•

Whey Processing analyzer: complete unit

•

Evaluate and anticipate its impact on process OCESS

with calibrations for liquid whey along with development,

various protein powders.

•

Examine the influence of various parameters on acid forming capacity,

TION PR

•

Define adequate inocula.

A

•

Use multi-parameter digital probes which simultaneously observes the changes in pH, temperature and Redox potential CIDIFICA

•

Multi-channel (16 to 32) & integrated instrument with dedicated touch screen software

•

Meets the specifications of ISO26323 standard

•

NEW! Wireless version: a flexible, low cost, modular, removable, L

scalable and ready-to-use ABORA

solution, easy to deploy to simplify the measurement, with remote probes.

CFA & Discrete analyzers range TOR

•

2 technologies: Continuous Flow (CFA) and Discrete

•

Fully automated instruments Y ANAL

•

Complete range from 120 to 600 tests/hour

•

Multi-parameter & high flexibility instruments for routine or special chemistries YZERS

Optigraph: unique

solution to control

•

Ready-to-use reagents for food analysis the rennet and

•

New user-friendly operating software determine the ability

•

Compliance with reference methods of milk to coagulate.

TION TIMEA

Based on the

MAIN PARAMETERS:

measurement of Near Infrared signal, the Optigraph Collagen (hydroxyproline), Enzymatic sugars, Fat, GUL

makes the calculation in real time of all parameters Firmness, Fructose, Glucose, Moisture, Potassium, A

required for the process: coagulation time, firmness Proteins, Reducing sugars, Sodium, Sucrose, Total evolution, optimum curd cutting time, organization CO

sugars...

speed.

AMS France

10, avenue Charles de Gaulle 95740 Frepillon - FRANCE

Tel. : (+33) 134 18 71 10

Fax : (+33) 139 60 72 39

www.amsalliance.com

E-mail: info.fr@amsalliance.com Lait-AMS-A4-UK-v3.indd 2

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