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Ciência Rural

Print version ISSN 0103-8478On-line version ISSN 1678-4596

Abstract

MANSKE, Guilherme Augusto; RIGO, Elisandra; GOMES, Fábio José  and  SCHOGOR, Ana Luiza Bachmann. Infrared or ultrasonic milk analysis can affect its results?. Cienc. Rural [online]. 2019, vol.49, n.7, e20180510.  Epub July 04, 2019. ISSN 1678-4596.  https://doi.org/10.1590/0103-8478cr20180510.

Constant monitoring of milk quality by the processing industries demands the use of methodologies that add agility and low-cost analysis, such as the use of electronic equipment based on infrared or ultrasonic spectroscopy. In the present study, quality of raw milk received by dairy farms from western region of Santa Catarina state, Brazil, was evaluated throughout two methodologies of analysis of chemical composition and compared, being that both equipment used standard procedures for calibration, considering as reference data from the classic analytical methods recommended in Brazilian legislation. Milk samples from 45 producers were analyzed for SCC, TBC and physicochemical analysis, performed at dairy’s laboratory and at the official laboratory. Infrared and ultrasound methodologies for chemical composition of fat, protein and lactose were compared and correlated. The comparison of the methods showed that there was no significant difference for the mean values of fat (P=0.06); however, they presented significant difference for protein (P=0.001), higher for IR (3.23 vs. 3.33), and lactose (P<0.0001), higher for US (4.47 vs. 4.83). Correlation was positive and significant for fat (r=0.73, P<0.0001), protein (r=0.47, P=0.001) and lactose (r=0.51, P=0.0003). Considering the minimal composition required, TBC and SCC levels, 95.5%, 84.1% and 64.4% of the milk producers met the current Brazilian legislation, respectively. It was concluded that the methodologies have affected results, which may have been influenced by the correction factor used for equipment calibration, specifically for analyzed samples during the study period.

Keywords : composition; fast methods; fat; milk quality; protein.

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