LactiCal™ Calibration Controls for Milk Analyzers (Page & Pedersen)

These Page & Pedersen independently certified LactiCal™ Composition Calibration Controls for Milk Analyzers provide a wide range of options from skim milk to cream. LactiCheck instruments are shipped with the primary calibration(s) in place. It is recommended to regularly run a control to revalidate the factory calibration. Recalibration, if needed, can readily be made as required.

Shelf-stable and easy-to-use, calibration controls are available in four different compositions:

• LactiCal™-L Calibration Control (<0.5% Milk Fat)
• LactiCal™-1 Low Fat Calibration Control (~1% Milk Fat)
• LactiCal™-2 Reduced Fat Calibration Control (~2% Milk Fat)
• LactiCal™-3 Full Fat Calibration Control (~3.5% Milk Fat)

Reference Laboratory Assayed UHT Milk for calibration of the LactiCheck™ where processed milk is measured. Assayed values for: Fat, SNF, Total Solids, True Protein, Total protein & Lactose.

Recommended Preparation of the LactiCal for Best Results:

• Open flap on box, heat the un-opened box of LactiCal up-side down in a water bath for 10 minutes to a temperature between 36 – 38°C (96 – 100°F). Do not overheat!
• Pick up the LactiCal box and shake it vigorously for 1-1.5 minutes. Only gently invert the box several times.
• Put the box back in the water bath (up-side down, for another 5 to 10 minutes and at the same temperature) for the sample milk to settle. Do not overheat!
• Take the LactiCal out of the water bath and dry off the carton
• Gently invert he carton 10 to 20 times – open it and pour all the sample vials to be used at the same time
• Cap the sample vials and let them cool down to room temperature
• Gently invert each sample vials before use
• The poured vials should be tested within 20 minutes to ensure that they stay homogeneous