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Automated Physico-Chemical Methods for the Analysis of Milk: A Review of Major Advances (1960-1978)

T. C. A. McGann
Irish Journal of Food Science and Technology
Vol. 2, No. 2 (1978), pp. 141-155
Stable URL: http://www.jstor.org/stable/25557964
Page Count: 17
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Since scans are not currently available to screen readers, please contact JSTOR User Support for access. We'll provide a PDF copy for your screen reader.
Automated Physico-Chemical Methods for the Analysis of Milk: A Review of Major Advances (1960-1978)
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Abstract

A broad range of physico-chemical methods is used for the analysis of milk and dairy products. This paper deals with four main techniques, which in recent years (1960-1978) have had a major impact on milk payment schemes, breeding programmes and processes control activities throughout the industry, viz: dye bindings for protein; light scattering for fat; infra-red spectroscopy for fat, protein, lactose and moisture; and continuous flow methods for free fatty acid (FFA) levels in milk and milk products. The basic principles are outlined and the main applications of these methods in the dairy industry discussed, with special emphasis on automation, data processing and in-line control. The precision and accuracy of the new techniques are compared to classical methods. The various modifications made at Moorepark to the four empirical methods are briefly described; it is recommended that a recently constructed sub-sample heater should be a standard feature on future infra-red absorption instruments in order to increase the overall throughput of samples and to optimise the accuracy of fat, protein and lactose determinations in milk by automatic control of the temperature of the milk being analysed in the cell. The infra-red absorption method is suggested as a suitable means for the analysis of milk for payment purposes, provided the scheme is based on fat and protein contents.

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