Automated determination of fat, crude protein and lactose in ewe milk by infrared spectrometry

Abstract

An instrumental method is described for the automated determination of fat, crude protein and lactose in ewe milk by infrared spectrometry. When ewe milks are analysed for fat, crude protein and lactose on an instrument that has been calibrated for cow milk, differences occur between the instrument readouts and absolute values as determined by chemical methods. This work identifies these errors and also looks at the different storage conditions that may be used for samples that have to be analysed over a prolonged experimental period.