Application Of The Milkoscant Analyzer In Rapid Detection Of Fat And Protein In Milk

With the improvement of people's living standards,food nutrition has become the focus of attention.Milk is the best food for humans because it is rich in milk fat and milk protein.Therefore,milk fat and milk protein are important indicators for evaluating the quality of milk.The country has issued a test method for measuring fat and protein,but this method is cumbersome and time consuming.Using the international advanced rapid detection analyzer-MilkoScan FT+milk composition analyzer,the determination of fat and protein content in liquid milk can be fast,simple and accurate.The main research contents and conclusions of this paper are as follows:1.National Standard Method and MilkoScan FT+Rapid Determination of Fat and Protein in Raw Milk SamplesComprehensive three pastures,the average fat measured by the national standardmethod?3.10g/100g,protein?2.80g/100g level,all meet the experimental requirements,is a high-quality milk.The standard deviation of fat measured using the MilkoScan FT+rapid assay was(SD)0.15%and the standard deviation(SD)of the protein value was 0.16%,both of which were less than the national standard.Therefore,the fluctuation of the results is small,the values between the parallel values are small,and the stability of the measured data is superior to the national standard method.2.Influence of extreme ambient temperature on test resultsAccording to the statistical analysis and the standard method,the relative extreme difference(RR)of the milk fat analysis results is?150,the standard deviation(SD)is 6%,and the relative range(RR)exceeding the room temperature(RR)?0.6%,standard deviation(SD))?0.5%.The relative range(RR)of the protein analysis results was 13.90%,which was much larger than 0.30%at room temperature,and the standard deviation(SD)was 6.27%,which was much larger than 0.16%at room temperature.3.Influence of different homogenization methods on detection valuesUsing the homogenizer pretreatment,the standard deviation(SD)of milk fat was 0.16%,which was much smaller than the 1.09%of the hand homogenization and 0.47%of the national standard method.The fluctuation between the parallel measured values is the smallest,and the values are more stable than the hand mean and the national standard method.The standard deviation(SD)of milk protein was 0.16%,which was similar to the homogenization of hand and the national standard method.The fluctuation between the parallel measured values is small,and the data between the three values are relatively stable.4.Effect of seasonal changes on raw milk fat and protein contentThe milk fat percentage and milk protein in the milk samples obtained by the rapid detection using the MilkoScan FT+in the past three years are basically similar to those obtained by the national standard method.The detection value is good,and the monthly accuracy Cv is also less than 1.5.5.Comparative analysis of fat and protein content in finished milk and raw milkContrastive analysis of two selected milks,randomly selected pasteurized milk and ultra-extreme temperature-sterilized milk,was performed using a MilkoScan FT+.The results showed that the results of six repeated tests of fat and protein content in the same finished milk sample were better.The milk fat content was?3.85,the milk protein content was?3.54,the deviation was±0.04,the fluctuation was small,the dispersion was weak,and.the measured value was stable and accurate.At the same time,the data shows that the test results of the finished milk are more stable than the raw milk.6.Identification of adulteration of raw milkThe results showed that when adding 0.3 80g of non-dairy creamer,QA>5,the detection software system of MilkoScan FT+would prompt a red alarm message,indicating that the composition of fresh milk samples would be abnormal when the amount of non-dairy cream was more than 0.3 80g.