ProCal Bias Adjustment

Need a quick refresher on how to make a simple bias adjustment to your Metron analyzer’s calibration? Here is a one minute screen recording to show you how to do it.

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ProCal Calibration Video Demo

Here is a short demo of the ProCal calibration software. It shows how a milk analysis data file is opened and regression functions are used to determine adjustments to milk calibration components including fat, protein, lactose and solids non fat. The Metron Instruments analyzer uses a mid-infrared (MIR) analysis method producing excellent reference data correlation to all components including fat, protein, lactose and solids in milk.

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Opti-I Relative Turbidity Sensor Set-up & Installation

Thanks for your interest in the Opti-I sensor. This video shows how to set up and operate the Opti-I relative turbidity sensor.


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3 High Reward Opti-I Sensor Locations

Power Supply Display and Opti-I Process Sensor

The Opti-I offers big benefits in these three typical dairy applications at a modest price:

1. Product transition sensing at key processing points where timers or stopwatches are not preferred, or where automated quality assurance is a necessity. The Opti-I can provide instant feedback to process control systems on the product running through the pipe at a specific point. It can be used as a 24/7 automated quality control device to ensure that 2% milk is actually being packaged as opposed to 1%, etc.

2. HTST water or glycol return contamination sensor. Is a gasket leaking and you don’t know about it? Could your scheduled maintenance interval on the HTST be increased? With the Opti-I placed on your coolant return line, you can answer these questions in an instant. An alarm light triggers if there is a presence of contamination – for example, milk from the high pressure side of the HTST.

3. Waste water improvement is a key area of cost control for dairy processors. Knowing when and where suspended solids are entering the waste water stream is critical to correcting the root cause. Wouldn’t it be nice to be notified the instant there is a significant increase in the suspended solids content of the waste water? Quick detection helps in deterrence and resolution.

Each of these solutions require a single Opti-I installed as an eye in the pipe. Coupled with the required cables, power supply, relay output and alarm light in a separate enclosure, the entire turnkey package is available for less than $3,000. That’s a very modest investment for either 24/7 automated quality assurance or real time cost control measurement.

Click here for Opti-I Product Details

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Milk Component Analysis: A Comparison of Instrumental Methods

Thank you for you interest in this document. Please click on the link below to download the pdf version of the document: Milk Component Analysis: A Comparison of Instrumental Methods.

Milk Analysis: A Comparison of Instrumental Methods

Milk Component Analysis: A Comparison of Instrumental Methods

Milk components are measured in native milk and nearly all derivative milk-based products.  This includes raw milk, processed milk, homogenized milk, cream, whey, cheese milk, yogurt and ice cream mix. Components can be measured when the product is in liquid form and, in some cases, when it is in a finished semi-soft condition like cheese and yogurt. This paper focuses primarily on the liquid analysis of dairy products. Typical components measured include fat, protein, lactose and solids.

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CFS Photometer Cuvette Service

If the CFS photometer needs to be disassembled for replacement of the cuvette or if foreign material is trapped in the cuvette, this video shows the procedure on how to complete that task. In most cases, the photometer should be returned to the factory for this service work but in some cases customers may want to perform this work directly in the field.

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Whey Fat Measurement

The Opti-I can be used as an in line sanitary whey fat measurement instrument. In the lab, a calibration set of raw whey samples were obtained from DQCI (Mounds View, MN).

The whey had a range of fat from 0.03 to 0.40 % fat. The Opti-I was calibrated 4.0 for the lowest fat sample (0.04% fat)and 20.0 for the highest fat sample (0.40% fat).

Fat %       Total Solids %       Opti-I Output

0.04             7.34                           4.0

0.10             6.61                           4.4

0.11             6.85                           4.7

0.13             7.14                           5.7

0.15             7.10                           6.6

0.23             6.89                          12.1

0.28             7.43                          17.0

0.40             7.91                           20.0


One can see that there is some movement with solids nonfat (SNF) but on an overall basis the measurement correlates very directly to fat.

When the solids nonfat changes, the sensor’s measurement will change as well. As this test shows, the Opti-I is more sensitive to changes in fat versus solids nonfat. We believe this is due to the specific wavelength NIR light that is used. It is most sensitive to changes in fat.

A two point calibration was used for this whey test so the results may not be totally linear. If additional equidistant calibration data points were added, the output could become more linear. This is done for fluid milk with water, skim, 1%, 2%, Whole, 1/2-1/2 each having a calibration data point within the 4-20 ma output range. In this case 6 calibration points; the Opti-I can accept up to 10 calibration points.

Another item that Metron tested specifically for whey was increasing and decreasing the LED (NIR light source) intensity. Better results were obtained with a lower intensity. The Opti-I’s LED output can be easily adjusted from the user interface mounted directly on the internal printed circuit board.

Opti-I internal display


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Milk Analysis

Milk analysis is typically performed by a secondary method that is based upon primary wet chemistry reference data. Milk components commonly determined are fat, protein, lactose and solids. Wet chemistry methods for determination of fat include ether and mojonier. For protein, labs typically use a Kjeldahl method. Lactose can be determined by difference or more precisely by HPLC.

With wet chemistry reference results available, known milk samples can be processed through a milk analyzer. Milk analysis can be done by several different technologies. The most typical and widely accepted method is mid-infrared spectroscopy. This is also the most expensive equipment compared to near-infrared or ultrasound methods for milk analysis. It is estimated that over 95% of the fluid milk and cheese milk production has been sample tested using a mid-infrared instrument. These instruments, like the York Dairy Analyzer, offer the best accuracy and performance when it comes to milk component analysis.

Periodic calibration is needed on all types of instruments as the chemical bonds in milk change seasonally. Instrumental methods of milk analysis are sensitive to these changes and therefore require calibration adjustments.

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Expressed Breast Milk Research Study

Metron Instruments is partnering in a breast milk research study with the NICU at Metro Health Hospital in Cleveland, Ohio, USA. In the study, the Calais Milk Analyzer provides test results on individual EBM samples for fat, protein, lactose and caloric density. The purpose of the study is to better understand the nutritional component variations between different mothers and the same mother over a period of time.

MetroHealth Breast Milk Study, PD Newspaper Report

MetroHealth research seeks best way to enrich breast milk

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Metaglas Production Process

The Metaglas sanitary interface used in the Opti-I is the highest quality sanitary interface available. It is a seamless, fused optical window with duplex stainless steel. This graphical video provides a representation of the production process used to make it. This interface is used in thousands of sanitary applications world wide as a visual sight window. From pharmaceutical to dairy, food & beverage this is the one to meet your most demanding requirements.

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