STATISTICAL CONTROL OF SUITABILITY TO TURKISH STANDARDS OF MILK TOTAL FAT OBTAINED FROM SPRING SEASON

Year 2018, Volume: 2 Issue: 2, 110 - 113, 11.12.2018

Onur Yıldırım Duygu Ulaş

Abstract

This research was aimed to investigate of suitability of
milk total fat rate obtained from Erzincan Province during spring season. The milk total fat
rates of milk samples were compared with the Turkish standards (minimum 3.5%)
using one-sample t test.
The determined fat level in milk (3.54, %) during spring period was suitable to
Turkish standards. The obtained findings from Erzincan province and during spring
season show the importance of total fat level to within a specific range to
quality production for desirable dairy products such as cheese, yogurt etc. Further
researches are needed to determination of suitability to Turkish standards of milk
obtained from different season and other province of Turkey. This research should
be repeated for all season of year. The dairy producers must be attentive about
biochemical components having economic importance such as milk total fat
obtained from different season for achieving maximum profit.

Keywords

Milk, total fat, Turkish standard, spring

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