Ultrasound spectroscopy as an alternative method to measure the physical-chemical constituents of buffalo milk

This study aimed to use ultrasound spectroscopy for the determination of the physical-chemical characteristics of buffalo milk and compare it to theinfrared method. Levels of fat, protein, lactose and non-fat solids (NFS) were determined in milk samples of 22 buffaloes (n = 383) with initial milk pr...

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Bibliographic Details
Published in:Ciência rural 2018-01, Vol.48 (2)
Main Authors: Melo, Waldjânio de Oliveira, Monteiro, Bruno Moura, Chaves, Luciara Celi da Silva, Santos, Eduardo Riodades Daher, Souza, Damazio Campos de, Amorim, Bianca Souza de, Faria Junior, Sebastião Pereira de, Ribeiro Filho, José Dantas, Faturi, Cristian, Viana, Rinaldo Batista
Format: Article
Language:English
Subjects:
AGRONOMY
Buffalo
buffaloes
Constituents
Correlation
fat
infrared
Infrared analysis
Laboratories
Lactose
Methods
milk composition
Milk production
Nutrition
protein
Proteins
Quality control
Spectroscopy
Spectrum analysis
Ultrasonic imaging
Ultrasonic spectroscopy
Ultrasound
Variables
Variance analysis
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Summary:This study aimed to use ultrasound spectroscopy for the determination of the physical-chemical characteristics of buffalo milk and compare it to theinfrared method. Levels of fat, protein, lactose and non-fat solids (NFS) were determined in milk samples of 22 buffaloes (n = 383) with initial milk production of 6.97 ± 1.55 litres. The respective average results for the fat, protein, lactose and NFS of the individual samples were 6.31%, 3.81%, 4.99% and 9.75% for the infrared method-PO ANA 009 and 7.16%, 2.5%, 6.28% and 9.41% using ultrasound spectroscopy. There were significant differences (P
ISSN:1678-4596
0103-8478
1678-4596
DOI:10.1590/0103-8478cr20170447