Milk analyzer

Equipment used to determine the freezing point of milk and dairy products, widely used in quality control in the dairy industry. The technique is based on the principle that milk has a relatively constant freezing point. Changes in this value — especially an elevation of the freezing point — indicate possible addition of water or adulteration.

Laboratory equipment used to separate components of a sample by density difference, widely employed in physicochemical methods of quality control in the food and dairy industry. A classic example is the Gerber method, used to determine the fat content in milk and dairy products.

Laboratory equipment used for the precise determination of oenological parameters such as alcohol content, sulfur dioxide (SO₂), and volatile acidity. Widely used in oenology laboratories and wineries.

Laboratory equipment used to determine the osmolality of solutions containing biologically active solutes, pharmaceutical preparations. Essential to ensure that biological solutions exhibit osmotic compatibility, safety and compliance with regulatory standards, especially in medical and pharmaceutical applications.