The objectives of the study were to evaluate the accuracy and the repeatability of ultrasonic milk analyzers compared to
reference methods. At the same time, milk composition was assessed using an ultrasonic analyzer, Fourier transform mid-infrared
milk analyzer, and standard methods. The results obtained by the different analytical methods for fat, protein, and lactose
contents were compared using different statistical parameters. The repeatability and reliability of the results obtained with the
calibrated ultrasonic analyzer were comparable with those obtained using mid-infrared, Gerber method, and Kjeldahl method.
The ultrasonic method underestimated the fat concentration by about 1 g/L and overestimated protein content by about 1.2 g/L,
while the mid-infrared method showed results very close to the direct methods for all milk components. Well calibrated
ultrasonic analyzers might be an alternative to conventional methods of milk analysis in small dairy processing units and milk
collection centers in Tunisia because Fourier transform mid-infrared instruments are very expensive and need highly trained
technicians.
Keywords
comparison of methods, fat content, milk, protein content, quality
SONGKLANAKARIN JOURNAL OF SCIENCE & TECHNOLOGY
Published by : Prince of Songkla University Contributions welcome at : http://rdo.psu.ac.th
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