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Implementation of Fuzzy System for Fat detection in milk

Amit Salunkhe, Mahesh Chavan

Fuzzy based temperature controller is implemented for detection of fat content in cow / buffalo milk. The system uses MALAB for Fuzzy Inference System (FIS) to take control action and ELVIS – II+ as DAQ which acts as bridge between FIS and test sample temperature control unit. The temperature of milk sample is controlled at 35oC and the fat content in sample is measured with the help of Ultrasonic detection method. The milk sample temperature is maintained to have identical distribution of fat globules. Different cow and buffalo milk samples are tested and the results are compared with Gerber’s Method. The results seem to be better for input milk samples.