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University of Zagreb
Faculty of Agriculture
Department of Dairy Science
The Reference laboratory
for milk and dairy products

Svetošimunska 25
10000 Zagreb, HR

T. +385 (0)1 239 3942
F. +385 (0)1 239 3988
E. rlm@agr.hr

www.agr.hr
Calibration samples

Calibration samples – reference samples for calibration of milk analysers

The calibration samples can be used for the calibration of milk analysers in order to improve the quality of the measurement results.
One set of calibration samples include 10 individual samples for the calibration of milk fat, protein lactose and dry matter (basic chemical properties) channels of the instrument. Also, we can deliver 5 individual calibration samples for somatic cell count and freezing point of milk and 10 separate samples for urea.

You can order the calibration samples by sending the Order on rlm@agr.hr at least 7 days before selected term (see table with dates of delivery). The Order must contain: name and address of the company, name of the contact person, whey of delivery of the calibration samples (personal taking or delivery by fast mail), DHL number (for fast mail delivery).

Handling with calibration samples

Handling with calibration samples (reference samples) must be carried out according to instructions delivered  together with the calibration set.

Storage of calibration samples
- Calibration samples must be stored at the 5 ± 3°C or -20± 4°C in controlled conditions.
- After receiving the calibration samples they must be immediately analysed or stored at the appropriate conditions. Only authorised personal can handle with calibration samples.

Transport of calibration samples

Buyers of reference samples produced in Reference laboratory for milk and dairy products (RL) can pick up the samples personally in RL and transport them in appropriate small transport refrigerators or the samples can be sent to the buyers by the fast mail in appropriate Styrofoam packaging with ice inserts.

 

Plan for delivery of calibration samples for the 2019.

 

Cow milk*

Goat milk**

Sheep milk**

16. - 17. January

    -

   -

06. - 07. February

    -

   -

06. - 07. March

13. - 14. March

   -

10. - 11. April

17. - 18. April

03. - 04. April

15. - 16. May

22. - 23. May

08. - 09. May

12. - 13. June

19. June

05. - 06. June

03. - 04.July

17. - 18.July

10. - 11. July

21. - 22. August

14. August
(+somatic cell count)

28. - 29. August
(+somatic cell count)

04. - 05. September

18. - 19. September

25. - 26. September

16. - 17. October

  11. October

   

13. - 14. November

06. - 07. November

   

11. - 12. December

   

   


Pasterised milk***

Sterilised milk***

Cheese, Cream, Yogut ****

20. - 21. February

13. - 14. February

27. - 28. February

23. - 24. October

02. - 03. October

27. - 28. November + butter


    * basic chemical content, comatic cell count, freezing point and urea
  ** basic chemical content, točka ledišta
*** basic chemical content
**** cheese: fat, protein, dry matter, pH, NaCl;
       cream: fat, protein, dry matter;
       yogurt: fat, protein, dry matter, pH, lactic acid;
       butter: fat, non fat dry matter, water

 



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