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New Instrument for High-Precision Measurements of Soy Milk Solids and Protein Concentration
Date:4/24/2013

Cleveland, OH (PRWEB) April 24, 2013

MISCO introduces their new digital handheld Soy Milk refractometer, engineered specifically for measuring the solids and protein content of Soy Milk. The MISCO Soy Milk refractometer is the first handheld instrument able to measure both the solids and protein content of Soy Milk.

Technically not milk at all, Soy Milk is a non-dairy beverage, as the name implies, made from soy beans. Soy Milk is made from whole soy beans that are water-soaked, ground, cooked, and strained or from hydrated full-fat soy flour. It is used as a milk replacer and can be found in many food products. But, Soy Milk is not just for those who are health conscious, or lactose intolerant; it is enjoyed as a source of nourishment world-wide, especially in third-world and developing nations where dairy milk is limited or unavailable and is a good source of low-cost, high-quality protein.

Designed to ensure repeatable product quality, the MISCO Digital Soy Milk Refractometer can be used by food processing companies, restaurants, and aid organizations where proper solids content control will produce repeatable formulation, consistency, and flavor. In third-world countries, humanitarian and aid organizations will now be able to measurably stretch limited resources farther without waste and without fear of creating nutritional deficiency.

Soy Milk is an emulsion consisting primarily of water, fat, and protein, in essentially the same concentration as dairy milk. However, emulsions can be tricky fluids to measure accurately with a refractometer, and usually result in a blurry shadowline on traditional analog refractometers, making repeatable measurement nearly impossible. The MISCO Soy Milk Refractometer has a high-definition detector array which better images emulsions and provides a great advantage over other instrument designs.

“Thanks to the OPTICAL-ENGINE, with its high-definition detector array, measurements made with the MISCO Soy Milk refractometer have a precision comparable to mid-range bench-top laboratory refractometers costing thousands of dollars more, yet it still fits in the palm of your hand,” Says Michael Caminer, of the MISCO Marketing Team.

Only a couple drops of sample are necessary to fill the Soy Milk Refractometer’s stainless-steel sample well. Sapphire optics, the next hardest substance to diamond, will withstand years of wear and tear. A simple user-friendly interface consists of two buttons: one to take readings and the other to step through various menu options. The large 24-character LCD display is easily read, even in dim light, and an evaporation cover helps prevent evaporation and keeps out stray light.

Protection against inaccurate readings due to temperature differences, a major concern with refractometer measurements, is assured with nonlinear temperature compensation. Temperature compensation is automatic for fluids read between 10 and 40 °C (+50 to 104 °F). Calibration of the Soy Milk Refractometer is automatic and does not require special calibration solutions or tools; they automatically calibrate themselves to water. MISCO Refractometers are made in the USA.

For more information on the MISCO Soy Milk Refractometer, please visit the MISCO website at http://www.misco.com/soy.

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A world leader in the refractometer field, MISCO is headquartered in Cleveland, OH, home to the company for more than 60 years. MISCO designs, manufactures, and sells a variety of refractometers, including: digital bench-top laboratory refractometers, inline process control refractometers, digital handheld refractometers, and traditional handheld instruments. For more information, please call (216) 831-1000, or access MISCO’s web site at http://www.misco.com.

Press Contact:
Kathy Widing
MISCO Refractometer, 3401 Virginia Road, Cleveland, Ohio 44122 (USA)
Email: http://www.misco.com/contact • Internet: http://www.misco.com
216-831-1000 Ext. 210 Tel.
800-358-1100 Ext. 210 Toll Free
216-831-1195 Fax

Read the full story at http://www.prweb.com/releases/2013/4/prweb10661836.htm.


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