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

Abstract

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<0.0001) in the levels of all of the components analysed between the two methods studied. Results obtained in the analyses using the ultrasonic milk analyser (Ekomilk Total®) were different from those obtained by the infrared method-PO ANA 009 (ESALQ), but they showed a high positive correlation for fat (r =0.84108, P<0.0001), moderate correlation for NFS(r= 0.71284 P = 0.0022), low correlation for lactose (r= 0.32197; P<0.0001) and the absence of correlation for protein(r= -0.00284, P<0.0001). Therefore, ultrasound spectroscopy can be used forthe determination of fat. For the other constituents of buffalo milk, in order to use the ultrasonic analyser, it is suggested that further studies should be conducted for technical and methodological adjustments.

Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

“…2020 http://dx.doi.org/10.14393/BJ-v36n6a2020-48217 The observed data corroborate the findings of other authors that indicate that total solids and total solids decreased, respectively, 14.04% and 8.79% for buffaloes and 13.73% and 9.17% for bovines (KANWAL; AHMED; MIRZA, 2004). Several studies present data about the buffalo milk composition, such as protein (3.81 to 4.8), fat content (4.0 to 8.54), lactose (4.68 to 4.99), minerals (0.79 to 0.88) and total solids (12.60 to 18.96), and these components are strongly connected to the formation of the curd (CIPOLAT-GOTET et al, 2015;MELO et al, 2018;HAN et al, 2007;MURTAZA et al, 2013;).…”