Correlação entre métodos tradicionais e espectroscopia de ultra-som na determinação de características físico-químicas do leite

Ponsano, Elisa Helena Giglio; Perri, S. H. V.; Madureira, F.; Paulino, Rodrigues; Camossi, Lucilene Granuzzio

doi:10.1590/s0102-09352007000400035

Cited by 4 publications

(9 citation statements)

References 3 publications

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“…For protein, in the ultrasound spectroscopy the concentration of colloids is determined from the evaluation of the mechanical disturbances caused by the sound waves when passing through the sample (MILES et al, 1990;BUCKIN et al, 2003;PONSANO et al, 2007). Somehow, it can be affirmed that the ultrasound is scattered and absorbed while propagates through the heterogeneous system (DUKHIN et al, 2003), since milk is characterized as an emulsion of fat globules and a suspension of casein micelles in an aqueous phase, along with lactose, serum proteins and solubilized minerals (GONZÁLEZ, 2001).…”

Section: Resultsmentioning

confidence: 99%

“…Use of electronic methodologies in milk quality monitoring has gained space in the dairy chain because it provides quick and efficient responses on milk composition (HOLROYD, 2013) either for the dairy producer (TSENKOVA et al, 2000), or for the industry, in the receiving platform, in order to reach the best destination of the stocked milk and also the adequate use of parameters for quality payment Manske et al (PONSANO et al, 2007).Besides that, they are nondestructive methods that allow a large amount of analysis in a short period of time (BUCKIN et al, 2003, TSENKOVA et al, 2000. Rapid milk analysis equipment can be based on the methods of infrared and ultrasonic spectroscopy.…”

Section: Introductionmentioning

confidence: 99%

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Infrared or ultrasonic milk analysis can affect its results?

et al. 2019

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Infrared or ultrasonic milk analysis can affect its results?

et al. 2019

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“…Esse resultado condiz com o determinado por Ponsano et al (2007), o qual concluiu que o equipamento não determinou os mesmos valores comparado ao método de referência.…”

Section: Resultsunclassified

“…O equipamento determinou os valores de extrato seco desengordurado, proteína, lactose e cinzas iguais ao encontrado pelo método oficial. Ponsano et al (2007) concluiu que o equipamento conseguiu determinar somente o valor de densidade igual ao método oficial.…”

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Espectrômetro Por Ultra-Som: Viabilidade Como Analisador Físico-Quimica Do Leite

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Fidelis

et al. 2011

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Resumo O presente estudo teve como objetivo avaliar o desempenho do espectrômetro por ultra-som, o Lactoscan Milk Analyser da empresaPalavras-chave: teor de gordura, método oficial, parâmetro legal. IntroduçãoDe acordo com a Instrução Normativa n. 51 do Ministério da Agricultura, Pecuária e Abastecimento (BRASIL, 2002), pode-se entender por leite, o produto oriundo de uma ordenha completa, ininterrupta sob condições de higiene, de vacas sadias e bem alimentadas e descansadas.O leite é uma mistura homogênea de grande número de substâncias (lactose, glicerídeos, proteínas, sais, vitaminas, enzimas, etc.), das quais algumas então em emulsão, algumas em suspensão e outras em dissolução. A qualidade do leite como alimento e matéria-prima para a indústria de laticínios dependem de sua composição nutritiva e qualidade microbiológica (MARTINS, 2006).

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“…Melo et al A method that is increasingly applied in the industry for the analysis and modification of food is ultrasound spectroscopy, which is based on the principle of sound absorption changing the frequency of the sample particles. It presents advantages over the traditional methods as it precludes the need forthe preparation of the samples, uses minimum volumes of the samples in a non-destructive way, precluding the need to use specific chemical reagents or glassware and produces results in only a few minutes (PONSANO et al, 2007). It has already been demonstrated in cattle that it is possible to determine the constituents of milk, both at the farm and at the dairy fair, allowing problems to be solved that require an immediate decision or to define the industrial destination of raw material (PINTO et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2018

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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.

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Correlação entre métodos tradicionais e espectroscopia de ultra-som na determinação de características físico-químicas do leite

Cited by 4 publications

References 3 publications

Infrared or ultrasonic milk analysis can affect its results?

Infrared or ultrasonic milk analysis can affect its results?

Espectrômetro Por Ultra-Som: Viabilidade Como Analisador Físico-Quimica Do Leite

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

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