Fat content levels in raw cow's milk
The fat content of raw cow's milk was researched in 1,159 samples collected from 50-liter cans. The objective of this paper was also to contribute for a better economic and technologic milking process. The mean regional value found, using the Gerber method was 3,86% ± 0,70 and the variation interval 3,82 - 3,90, of the total samples. The evening milk showed higher values then the correspondent morning milk. The increase observed was 11,43%. One recommended the qualitative payment system, as well as, the evening milk to the industrialization of those derivatives which are more fat dependent. The statistical analysis revealed that the fat content was not influenced by the food supplementation. Correlations among fat, total solids (ST), solides-not-fat, freezing point depression and density of the herd milk were studied. There was significant positive correlation between fat and ST. To the other constituents above, correlation was poor and had no statistical significance.
| Main Authors: | , , , , , , , |
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| Format: | Digital revista |
| Language: | por |
| Published: |
Pesquisa Agropecuaria Brasileira
1992
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| Online Access: | https://seer.sct.embrapa.br/index.php/pab/article/view/3709 |
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| Summary: | The fat content of raw cow's milk was researched in 1,159 samples collected from 50-liter cans. The objective of this paper was also to contribute for a better economic and technologic milking process. The mean regional value found, using the Gerber method was 3,86% ± 0,70 and the variation interval 3,82 - 3,90, of the total samples. The evening milk showed higher values then the correspondent morning milk. The increase observed was 11,43%. One recommended the qualitative payment system, as well as, the evening milk to the industrialization of those derivatives which are more fat dependent. The statistical analysis revealed that the fat content was not influenced by the food supplementation. Correlations among fat, total solids (ST), solides-not-fat, freezing point depression and density of the herd milk were studied. There was significant positive correlation between fat and ST. To the other constituents above, correlation was poor and had no statistical significance. |
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