Comparative analysis of raw milk samples in Amasya region
Abstract
Milk is a complete and incredibly nutritious food supply for humans. Millions of tons of raw milk have been processed by the dairy industry to meet huge public demand. Therefore, there are studies needed related to the classification of raw milks in the supply chain. The aim of this study is to evaluate the quality of raw milk samples in Amasya region. Firstly, raw cow's milk is classified according to its protein and fat values. In the first period, the mean fat value of raw milk collected from three lines was found to be 3.86, 3.89, and 3.87 as (%) the percent value, respectively, while the mean protein value of raw milk collected from three lines was found to be 3.29, 3.28, and 3.25 as (%) the percent value, respectively. In the second period, the mean fat value of raw milk collected from three lines was found to be 3.93, 3.99, and 4.03 as (%) the percent value, respectively, while the mean protein value of raw milk collected from three lines was found to be 3.34, 3.35, and 3.34 as (%) the percent value, respectively. The findings indicated that during both periods, the daily raw milk collected from three lines is class A, where protein value (%) is 3.1 and above while fat value (%) is 3.5 and above. Since the quality of raw milk is important not only for milk consumers but also for the quality of the corresponding dairy products, the quality of raw milk must be controlled correctly. Consumer requirements for high-quality milk and dairy are of importance on dairy products.
Keywords
Milk Classification, Statistical Analysis, ANOVA, Dairy Industry
Supporting Institution
Dumlupınar Üniversitesi
Project Number
2024-05
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