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Milk Composition

Milk Analysis with the Infrared Milk Analyzer

Department of Dairy Science, University of Guelph, Guelph, Ontario, Canada

ABSTRACT

Milk analysis by infrared reduces costs to one-tenth those of conventional methods. The infrared milk analyzer is essentially a conventional double beam spectrometer modified to provide rapid wavelength changes and to make signals linear with component concentrations. Calibration is obtained first by adjusting to results of chemical analysis, but may be maintained or transferred with standard solutions of appropriate chemicals. Homogenization is essential in the method. Results can be affected by homogenizing efficiency, accuracy of wavelength setting, adequacy of cell purging, and control of instrument temperature. Methods have been developed for routine control of these factors, but the instrument operates best in a temperature controlled environment. Precision of measurement is ±0.03%, and standard deviations between infrared and chemical methods were ±0.06, ±0.07, and ±0.06% for fat, protein, and lactose, respectively.