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

Öz

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.

Anahtar Kelimeler

• Milk,total fat,Turkish standard,spring

Kaynakça

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