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Testing Program for Maintenance of Minimum Standards of Solids-not-fat or Protein in Milk

Department of Food Science, Cornell University, Ithaca, New York 14850

ABSTRACT

Protein in milk from bulk tanks at the time of delivery was measured on three Cornell University farms for 2.5 years. Composite samples, preserved with HgCl₂, were built and tested for each half-month on each farm. Compositing tended to depress the observed protein content. The standard deviations of protein contents for each half month period were averaged, falling between .059 and .072% protein. The worst single case was .168% protein. These variations were compared to literature analyses, which also provided information on variations in solids-not-fat. Based on the observed variations, a random sampling scheme for assuring a desired minimum of protein in producer milk is described. It provides for equal risks of accepting substandard milk (consumer's risk) or rejecting standard milk (producer's risk). The criteria can be either a minimum average protein content for the half-month or a limitation of the number of days in the half-month that the protein in milk is permitted to be substandard in addition to meeting the minimum average requirement. If a single sample is at least .25% protein over the minimum, it is virtually certain that the true half-month average will exceed the minimum and that each day's protein content is over minimum.