2023
DOI: 10.20944/preprints202309.0354.v1
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The Use of a Digital Brix Refractometer to Estimate Cheese-Making Constituents in Ewes’ Milk

Massimo Todaro,
Riccardo Gannuscio,
Isabella Mancuso
et al.

Abstract: In this study, 737 individual sheep milk samples were collected to evaluate the relationships between Brix refractometer measurements and milk constituents—particularly, protein and fat percentages—with the aim of verifying the ability of the refractometer to predict milk constituents. The Pearson's simple (rSP) and partial (rPP) correlations between milk constituents were calculated, and several first- and second-order regressions were tested to predict the protein and fat percentages. The results of… Show more

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