Halogen moisture analyzer how to determine milk

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Abstract: Whole milk solids are a crucial parameter in the analysis of milk and yogurt. Traditional methods such as GB5409-85 and GB/T5009146-2003 are commonly used, but they have limitations. The first method involves calculation and is rarely applied due to the complexity and high cost of fat measurement. The second method, oven drying, takes 4–5 hours and is not efficient for large sample volumes, limiting its practicality in production settings.

Yuan Xu et al. [3–5] improved upon GB5409-85 by optimizing the evaporation process, using filter paper instead of sea sand to remove water, and reducing drying time. This approach significantly shortened the measurement time from 5 hours to 2 hours while improving efficiency and reducing costs. This study explores the use of the MB45 halogen moisture analyzer for rapid and accurate determination of total solids in milk and yogurt, aiming to establish a more efficient and reliable method.

1. Halogen Moisture Analyzer

The VM-S series halogen moisture analyzer (Vico Merto/VicoMeter) was used for this study. It offers fast and accurate moisture content analysis.

2. Determination Method

A well-mixed sample of 10 g was placed in an aluminum pan and evenly distributed. The sample was then measured under optimal conditions according to the manufacturer's instructions for the halogen moisture analyzer.

3. Results and Discussion

4. Selection of Optimal Measurement Conditions

The total solid content is determined by the mass loss after moisture removal. The key factor during operation is the heating rate. With a halogen lamp, maximum power is achieved quickly, allowing rapid temperature rise. For samples with high moisture content, the high-temperature phase can be extended slightly, but care must be taken to avoid over-baking. For high-sugar samples, the high-temperature time should be reduced. The optimal conditions for testing whole milk solids were found to be: 190°C for 3 minutes, followed by 120°C for 5 minutes, and finally 105°C until constant weight.

The whole milk solids were measured using both the halogen moisture meter method and the national standard method (GB/T5009146-2003) for 11 milk samples and 10 yogurt samples. The results are presented in Table 1. A t-test showed no statistically significant difference between the two methods (t(yogurt) = 1.1346, t(0.05,9) = 2.1262, p > 0.05; t(milk) = 1.1299, t(0.05,10) = 2.1228, p > 0.05), indicating that the halogen moisture meter method is comparable to the traditional method.

Precision Measurement

Seven measurements were conducted on one batch of milk and yogurt samples, yielding RSD values of 0.82% for milk and 1.50% for yogurt.

2. Uncertainty Evaluation

Using the data from Table 2, the measurement uncertainty for whole milk solids was evaluated. The expanded uncertainty (k=2) for milk was U = (10.185 ± 0.07) g/100g, and for yogurt, it was U = (21.132 ± 0.24) g/100g.

3. Time Efficiency Comparison

The VM-S series halogen moisture analyzer significantly reduces measurement time compared to the national standard method. While the traditional method requires at least 8–12 hours, the halogen moisture analyzer combines weighing and drying, achieving results in just 13 minutes for 10 yogurt samples and 11 milk samples.

In conclusion, the Vico Meituo halogen moisture analyzer provides an efficient and accurate alternative for determining total milk solids in dairy products. By setting different automatic endpoints, it greatly improves work efficiency and meets the demands of modern laboratories.