Lactometer by SlavicBeauty Dairy Hydrometer for milk, whey, buttermilk
R 904
or 4 x payments of R226.00 with
Availability: Currently in Stock
Delivery: 10-20 working days
Please be aware orders placed now may not arrive in time for Christmas, please check delivery times.
Lactometer by SlavicBeauty Dairy Hydrometer for milk, whey, buttermilk
Lactometer is designed to measure the density of milk (Low-fat, whole, sterilized, protein, high fat), as well as buttermilk and whey. The recommended temperature of the sample is (20 ± 2) С/ 68-71F
To measure the density of milk (buttermilk, whey) put the clean and dry lactometer in a tall container with milk sample (buttermilk, whey) and allow it to float freely without touching the walls of the container
The line of contact of the liquid with the lactometer's stem will indicate the density in kg / m3.
 1 Kit includes:              1.1Lactometer, pcs. 1              1.2 User's manual, pcs. 1              1.3 Packing box, pcs. 1              2. Technical specifications              2.1 Measuring range (kg/m3): 1010-1040, division (kg/m3): 1.0              2.2. Maximum permissible error limit of error at a temperature of 20 ° С/ 68-71F, kg / m3 1              3. Device and operation              3.1 The lactometer is a glass float with a special alloy ballast and reading above stem (kg / m3). The lactometer makes use of Archimedes' principle 3.2 To measure the density of milk (buttermilk, whey) put the clean and dry lactometer in a tall container with milk sample (buttermilk, whey) and allow it to float freely without touching the walls of the container.              3.3 The line of contact of the liquid with the lactometer's stem will indicate the density in kg / m3. The recommended temperature of the sample is (20 2) С/ 68-71F              4. Useful information.              4.1 The average density of milk is 1027 kg / m3, whey: 1023 kg / m3.              4.2. To determine the density of milk use the milk sample not earlier than 2 hours after milking              4.3 To determine the density of cultured products use the prepared mixture before culturing.              4.4 For cottage cheese preparation use milk with a minimum density of 1028 kg / m3.              4.5 The proteins, salts and sugar in milk increase its density. Fats, on the contrary, decrease it.              5. Warranty              5.1 Warranty period is 24 months from the date of purchase.