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| Melo,Waldjânio de Oliveira; Monteiro,Bruno Moura; Chaves,Luciara Celi da Silva; Santos,Eduardo Riodades Daher; Souza,Damazio Campos de; Amorim,Bianca Souza de; Faria Junior,Sebastião Pereira de; Ribeiro Filho,José Dantas; Faturi,Cristian; Viana,Rinaldo Batista. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Buffaloes; Milk composition; Fat; Protein; Infrared. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000200753 |
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