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Calibration of Infrared Milk Analyzers: Modified Milk Versus Producer Milk¹

K. E. Kaylegian^*, G. E. Houghton, J. M. Lynch^*, J. R. Fleming and D. M. Barbano^*,2

^* Northeast Dairy Foods Research Center Department of Food Science, Cornell University Ithaca, NY 14853
Kestrel Software Consulting, Berkshire, NY 13736
USDA, Agricultural Marketing Service, Texas Milk Marketing Area, P. O. Box 110939 Carrollton 75011

² Corresponding author: dmb37{at}cornell.edu

Mid-infrared (MIR) milk analyzers are traditionally calibrated using sets of preserved raw individual producer milk samples. The goal of this study was to determine if the use of sets of preserved pasteurized modified milks improved calibration performance of MIR milk analyzers compared with calibration sets of producer milks. The preserved pasteurized modified milk sets exhibited more consistent day-to-day and set-to-set calibration slope and intercept values for all components compared with the preserved raw producer milk calibration sets. Pasteurized modified milk calibration samples achieved smaller confidence interval (CI) around the regression line (i.e., calibration uncertainty). Use of modified milk calibration sets with a larger component range, more even distribution of component concentrations within the ranges, and the lower correlation of fat and protein concentrations than producer milk calibration sets produced a smaller 95% CI for the regression line due to the elimination of moderate and high leverage samples. The CI for the producer calibration sets were about 2 to 12 times greater than the CI for the modified milk calibration sets, depending on the component. Modified milk calibration samples have the potential to produce MIR milk analyzer calibrations that will perform better in validation checks than producer milk-based calibrations by reducing the mean difference and standard deviation of the difference between instrument values and reference chemistry.

Key Words: infrared milk analyzer • calibration • modified milk

This article has been cited by other articles:

				K. E. Kaylegian, J. M. Lynch, J. R. Fleming, and D. M. Barbano Lipolysis and Proteolysis of Modified and Producer Milks Used for Calibration of Mid-Infrared Milk Analyzers J Dairy Sci, February 1, 2007; 90(2): 602 - 615. [Abstract] [Full Text] [PDF]

				K. E. Kaylegian, J. M. Lynch, G. E. Houghton, J. R. Fleming, and D. M. Barbano Modified versus producer milk calibration: mid-infrared analyzer performance validation. J Dairy Sci, August 1, 2006; 89(8): 2833 - 2845. [Abstract] [Full Text] [PDF]