Hostname: page-component-cd9895bd7-mkpzs Total loading time: 0 Render date: 2024-12-27T11:45:53.484Z Has data issue: false hasContentIssue false
  • English
  • Français

Analysis of milk by infra-red absorption

Published online by Cambridge University Press:  01 June 2009

J. D. S. Goulden
J. D. S. Goulden
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
Get access Rights & Permissions [Opens in a new window]

Summary

The infra-red, absorption of milk and its main constituents has been recorded and it has been found possible to determine quantitatively the fat, protein and lactose contents from measurements of the intensities of the respective absorption peaks at 5·73, 6·46 and 9·6 μm. Solids-not-fat (SNF) content can be obtained from a single intensity measurement at 7·9 μm where the fat shows no attenuation and where the protein and lactose extinction coefficients are approximately equal. Photometric errors due to natural variations in fat globule size distribution can be eliminated by prior homogenization. Based on these observations, an automatic infra-red milk analyser (IRMA) has been constructed, which can determine the fat, protein, lactose and SNF in a pre-warmed milk sample in under 1 min. Preliminary tests carried out on 50 milk samples from individual cows, representing 3 different breeds, gave standard deviations from the chemical analyses for the percentages of fat, protein, lactose and SNF of 0·10, 0·07, 0·07 and 0·19, respectively. The standard deviations for the percentages of fat and SNF on 60 farm bulk milk samples were found to be 0·08 and 0·12.

Type
Original Articles
Information
Journal of Dairy Research , Volume 31 , Issue 3 , October 1964 , pp. 273 - 284
Copyright
Copyright © Proprietors of Journal of Dairy Research 1964

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

British Standards Institution (1951). B.S. 1741, 7.Google Scholar
British Standards Institution (1955). B.S. 696, Part 2, 7.Google Scholar
Goulden, J. D. S. & Phipps, L. W. (1960). Proc. 3rd Int. Congr. Surface Activity, C3, 190.Google Scholar
Goulden, J. D. S. (1961 a). Nature, Lond., 191, 905.Google Scholar
Goulden, J. D. S. (1961 b). Brit. Pat. 3308/01, 22692/61.Google Scholar
Goulden, J. D. S. (1962). Lab. Pract. 11, 920Google Scholar
Goulden, J. D. S., Shields, J. & Haswell, R. (1964). J. Soc. Dairy Tech. 17, 28.CrossRefGoogle Scholar
Hinton, C. L. & Macara, T. (1927). Analyst, 52, 668.CrossRefGoogle Scholar
Miller, F. A. & Wilkins, C. H. (1952). Analyt. Chem. 24, 1253.CrossRefGoogle Scholar
Scott Blair, G. W. & Oosthuizen, J. C. (1962). J. Dairy Res. 29, 37.CrossRefGoogle Scholar