Comparative method of investigation of milk fat in milk and milk products

Biokemijsko i analitičko izučavanje mlijeka predstavlja naučnu osnovu za dalje izučavanje tehnologije i tehnoloških procesa u proizvodnji mlijeka i mliječnih proizvoda. Posebno mjesto zauzimaju tehno-kemijske metode koje omogućavaju pravilnu proizvodnju i kontrolu kvaliteta mliječnih proizvoda, kao i pravilnu upotrebu sirovine i smanjenje rashoda sirovine.An experiment on the comparative investigation of milk fat percentage in milk and milk products was carried out in the period from January 29 to March 17, 1973 at the laboratory of Dairy plant in Banja Luka. The determination of milk fat percentage according to the Gerber and modified IDF methods was performed comparatively on a large number of milk and milk products samples. The results obtained showed difference of 0.062 % of milk fat less by modified IDF method on 1200 individual samples of raw milk. The results obtained showed difference of 0.108 % of milk fat less by modified IDF method on 250 group raw milk samples. The results obtained showed difference of 0.120 % of milk fat less by modified method on 67 liquid yoghurt samples. The results obtained showed difference of 0.087 % of milk fat less by modified IDF method on 333 samples of pasteurized milk. On the base of these investigations the following corrective coefficients for the examined samples are obtained: 0.9828 for individual samples, 0.9705 for group samples, 0.9364 for liquid yoghourt and 0.9937 for pasteurized milk. The results obtained through these investigations demonstrate that lower differences in milk fat percentage are achieved by the IDF modified examination method, which permits to calculate milk fat units more correctly, when making production norms