Model:ABB-CSSR

The impurity detection of raw milk is achieved by pouring it into a filter funnel and observing the amount and area of residual substances on the filter to classify raw milk into different purity levels.

Model:ABB-CSSR

Through automation solutions, experimenters can be liberated from simple and repetitive workstations. Replacing manual instrument operations with instrument interfaces or RPA (Instrument Process Automation Technology) can greatly reduce the possibility of manual errors.

Model:ABB-CSSR

Microbial rapid testing of raw milk: First, transfer the raw milk into a microsphere beaker, then add the microbial solution through a bottle mouth pipette, accelerate the incubation through microwave heating, and finally load the sample to the rapid testing equipment.

Model:ABB-CSSR

The physicochemical indicators of raw milk are determined by dipping a test strip into raw milk and determining the negative/positive results based on the color reaction of the test strip.

Model:ABB-CSSR

The factory production line needs to conduct pH testing on the finished milk produced on the same day as soon as possible in the form of a conveyor line.

Model:ABB-CSSR

The adulteration detection of raw milk is determined by adding specific reagents and reacting with raw milk, observing color changes or flocculent substances to determine freshness, whether preservatives, water, etc. are added.

Model:ABB-CSSR

Freezing point detection of raw milk: By rapidly freezing raw milk in a freezing test tube and reading the temperature value at the time of solidification, it is determined whether water is added to the raw milk.