Keçi Sütünde Bazı Kalite Parametreleri İçin Metot Validasyonu

Year 2020, , 357 - 361, 31.12.2020

İrem Karaaslan , Baran Çamdeviren , Hüseyin Özkan , Akın Yakan

https://doi.org/10.30607/kvj.783002

Abstract

Keçi sütü insan sağlığı ve beslenmesinde büyük öneme sahiptir. Kimyasal özelliklerinden dolayı, keçi sütü, çok çeşitli ürünlerin üretiminde kullanılabilir. Bu çalışmada, Şam keçisinin sütündeki yağ, yağsız kuru madde (YKM), laktoz, protein oranı, elektriksel iletkenlik, donma noktası ve yoğunluk analizi için kolay ve hızlı bir yöntem geçerli kılınmıştır. Operatörler tarafından tespit edilen tekrarlanabilirlik değerleri, laktoz için 4.65 ve 4.68; protein için 3.10; yağ için 4.38 ve 4.33; YKM için 8.52 ve 8.55 olmuştur. Aynı değerler tekrarüretilebilirlik için sırasıyla, 4.78; 3.17 ve 3.18; 4.38 ve 4.39; 8.73 ve 8.75 olarak tespit edilmiştir. Çalışmaya konu olan tüm parametrelerde, operatörler tarafından elde edilen veriler arasındaki farklılık önemli olmamıştır (P>0.05). Horwitz oranı (HorRat) tekrar üretilebilirlik için karşılaştırma yapılmasında kullanılmıştır. HorRat değerlerinin 2'den küçük olması istenir. Bu çalışmada ölçülen tüm parametrelerde belirlenen HorRat değerleri 0.25 ile 0.94 arasında olmuştur. Son olarak, her bir parametre için birleşik belirsizlik ve genişletilmiş belirsizlik hesaplanmıştır. Böylelikle, bu çalışma, bazı süt kalite parametrelerinin analizleri için hızlı ve güvenilir bir protokol sağlamıştır. Geçerli kılınmış yöntem yaklaşımının kullanımının uygunluğu ve avantajları hakkında bilgi edinmek amacıyla, farklı keçi sütü bileşenleri için daha fazla araştırmaya ihtiyaç vardır.

Keywords

Keçi, Süt kompozisyonu, Metot validasyonu

A Method Validation Procedure for Some Quality Parameters in Goat Milk

Abstract

Goat milk has great importance in human health and nutrition. It may be used to manufacture wide variety of products due to its chemical characteristics. In this study, an easy and quick method for the analysis of fat, fat-free dry matter (FFDM), lactose, protein percentage, electrical conductivity, freezing point and density in milk was validated. The repeatability values determined by the operators were 4.65 and 4.68 for lactose; 3.10 for protein, 4.38 and 4.33 for fat; 8.52 and 8.55 for FFDM. The same values for reproducibility were 4.78; 3.17 and 3.18; 4.38 and 4.39; 8.73 and 8.75, respectively. There was no significant difference between the data obtained by the operators in all parameters subject to the study (P>0.05). Horwitz ratio (HorRat) was used as comparison for reproducibility. HorRat values are required to be less than 2. HorRat values determined in all parameters measured in this study were between 0.25 and 0.94. Finally, the expanded uncertainty and the combined standard uncertainty were calculated. By the way, the present study provided a fast, and reliable protocol for these analysis. Further research is needed to gain knowledge on the suitability and advantages of the usage of validated method approach for different goat milk components.

Keywords

Goat, milk composition, method validation

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