Validação do infravermelho médio para leite de cabras em equipamento calibrado para leite de vacas

Abstract

This study aimed to evaluate the use of electronic equipment based on mid-infrared calibrated with cow's milk, to analyze the protein, fat, total solids and non-fatty solids parameters from goat’s milk. We have collected 95 samples of raw goat's milk from two different dairy shops, of which the protein, fat, total solids and non-fatty solids components were analyzed under standard and electronic method. The obtained data were submitted to variance analysis and further performed the correlation and regression analysis, being the standard method considered as dependent variable and the electronic method as independent variable. The results showed that there was no significant difference between the averages of the two treatments in the analysis of fat, total solids and non-fatty solids (P> 0.01). However, there was significant difference in protein analysis between both methods (P <0.01). High, positive and significant correlation was found (P <0.0001) between the two methods for protein, fat, total solids and non-fatty solids. After regression analysis, equations were obtained for the different parameters tested, which showed high coefficient of determination. The R2 was 0.8530, 0.8574, 0.9486 and 0,6679 for protein, fat, total solids and non-fatty solids, respectively. Thus, the use of electronic equipment calibrated with cow's milk can be used in the analysis of fat, total solids and non-fatty solids from goat milk, although a correction equation for the analysis of protein is required.