Ultrasound spectroscopy as an alternative method to measure the physical-chemical constituents of buffalo milk/Espectroscopia de ultrassom como metodo alternativo para a determinacao das caracteristicas fisico-quimicas do leite de bufalas

Ultrasound spectroscopy as an alternative method to measure the physical-chemical constituents of buffalo milk/Espectroscopia de ultrassom como metodo alternativo para a determinacao das caracteristicas fisico-quimicas do leite de bufalas

This study aimed to use ultrasound spectroscopy for the determination of the physical-chemical characteristics of buffalo milk and compare it to theinfrared method. Levels of fat, protein, lactose and non-fat solids (NFS) were determined in milk samples of 22 buffaloes (n = 383) with initial milk pr...

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Veröffentlicht in:Ciência rural 2018-02, Vol.48 (2)
Hauptverfasser: Melo, Waldjanio de Oliveira, Monteiro, Bruno Moura, Chaves, Luciara Celi da Silva, Santos, Eduardo Riodades Daher, de Souza, Damazio Campos, de Amorim, Bianca Souza, de Faria, Sebastiao Pereira, Jr, Filho, Jose Dantas Ribeiro, Faturi, Cristian, Viana, Rinaldo Batista
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container_title Ciência rural
container_volume 48
creator Melo, Waldjanio de Oliveira
Monteiro, Bruno Moura
Chaves, Luciara Celi da Silva
Santos, Eduardo Riodades Daher
de Souza, Damazio Campos
de Amorim, Bianca Souza
de Faria, Sebastiao Pereira, Jr
Filho, Jose Dantas Ribeiro
Faturi, Cristian
Viana, Rinaldo Batista
description This study aimed to use ultrasound spectroscopy for the determination of the physical-chemical characteristics of buffalo milk and compare it to theinfrared method. Levels of fat, protein, lactose and non-fat solids (NFS) were determined in milk samples of 22 buffaloes (n = 383) with initial milk production of 6.97 [+ or -] 1.55 litres. The respective average results for the fat, protein, lactose and NFS of the individual samples were 6.31%, 3.81%, 4.99% and 9.75% for the infrared method-PO ANA 009 and 7.16%, 2.5%, 6.28% and 9.41% using ultrasound spectroscopy. There were significant differences (P
doi_str_mv 10.1590/0103-8478cr20170447
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Levels of fat, protein, lactose and non-fat solids (NFS) were determined in milk samples of 22 buffaloes (n = 383) with initial milk production of 6.97 [+ or -] 1.55 litres. The respective average results for the fat, protein, lactose and NFS of the individual samples were 6.31%, 3.81%, 4.99% and 9.75% for the infrared method-PO ANA 009 and 7.16%, 2.5%, 6.28% and 9.41% using ultrasound spectroscopy. There were significant differences (P<0.0001) in the levels of all of the components analysed between the two methods studied. Results obtained in the analyses using the ultrasonic milk analyser (Ekomilk Total[R]) were different from those obtained by the infrared method-PO ANA 009 (ESALQ), but they showed a high positive correlation for fat (r =0.84108, P<0.0001), moderate correlation for NFS(r= 0.71284 P = 0.0022), low correlation for lactose (r= 0.32197; P<0.0001) and the absence of correlation for protein(r= - 0.00284, P<0.0001). Therefore, ultrasound spectroscopy can be used forthe determination of fat. For the other constituents of buffalo milk, in order to use the ultrasonic analyser, it is suggested that further studies should be conducted for technical and methodological adjustments. Key words: buffaloes, milk composition, fat, protein, infrared. Objetivou-se com este trabalho o uso da espectroscopia de ultrassom para a determinacao das caracteristicas fisico- quimicas do leite de bufalas frente ao metodoinfravermelho. As caracteristicas de gordura, proteina, lactose e estrato seco desengordurado (ESD) foram determinadas em amostras de leite de 22 bufalas (n=383) com producao inicial de leite 6,97[+ or -]1,55 litros. A media dos resultados para gordura, proteina, lactose e ESD das amostras individuais foram, respectivamente, 6,31%, 3,81%, 4,99% e 9,75% para o metodo infravermelho-PO ANA 009 e 7,16%, 2,5%, 6,28% e 9,41%, usando-se espectroscopia de ultrassom. Houve diferenca significativa (P<0,0001) entre os teores de todos os componentes analisados entre os dois metodos estudados. Os resultados obtidos nas analises com o metodo utilizando analisador ultrassonico de leite (Ekomilk Total[R]) foram diferentes daqueles feitos por infravermelho-PO ANA 009 (ESALQ), porem, apresentaram correlacao positiva alta para gordura (r = 0,84108; P<0,0001), moderada para ESD (r = 0,71284; P= 0,0022), baixa para lactose (r = 0,32197; P<0,0001) e ausente para proteina (r = -0,00284; P <0,0001), podendo, portanto, ser utilizado para determinacao de gordura. Para os demais constituintes do leite de bufalas sugere-se, que para a utilizacao do analisador ultrassonico, mais estudos para ajustes tecnicos e metodologicos sejam feitos. Palavras-chave: Bubalinos, composicao do leite, gordura, proteina, infravermelho.]]></description><identifier>ISSN: 0103-8478</identifier><identifier>DOI: 10.1590/0103-8478cr20170447</identifier><language>eng</language><publisher>Universidade Federal de Santa Maria</publisher><ispartof>Ciência rural, 2018-02, Vol.48 (2)</ispartof><rights>COPYRIGHT 2018 Universidade Federal de Santa Maria</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,864,27924,27925</link.rule.ids></links><search><creatorcontrib>Melo, Waldjanio de Oliveira</creatorcontrib><creatorcontrib>Monteiro, Bruno Moura</creatorcontrib><creatorcontrib>Chaves, Luciara Celi da Silva</creatorcontrib><creatorcontrib>Santos, Eduardo Riodades Daher</creatorcontrib><creatorcontrib>de Souza, Damazio Campos</creatorcontrib><creatorcontrib>de Amorim, Bianca Souza</creatorcontrib><creatorcontrib>de Faria, Sebastiao Pereira, Jr</creatorcontrib><creatorcontrib>Filho, Jose Dantas Ribeiro</creatorcontrib><creatorcontrib>Faturi, Cristian</creatorcontrib><creatorcontrib>Viana, Rinaldo Batista</creatorcontrib><title>Ultrasound spectroscopy as an alternative method to measure the physical-chemical constituents of buffalo milk/Espectroscopia de ultrassom como metodo alternativo para a determinacao das caracteristicas fisico-quimicas do leite de bufalas</title><title>Ciência rural</title><description><![CDATA[This study aimed to use ultrasound spectroscopy for the determination of the physical-chemical characteristics of buffalo milk and compare it to theinfrared method. Levels of fat, protein, lactose and non-fat solids (NFS) were determined in milk samples of 22 buffaloes (n = 383) with initial milk production of 6.97 [+ or -] 1.55 litres. The respective average results for the fat, protein, lactose and NFS of the individual samples were 6.31%, 3.81%, 4.99% and 9.75% for the infrared method-PO ANA 009 and 7.16%, 2.5%, 6.28% and 9.41% using ultrasound spectroscopy. There were significant differences (P<0.0001) in the levels of all of the components analysed between the two methods studied. Results obtained in the analyses using the ultrasonic milk analyser (Ekomilk Total[R]) were different from those obtained by the infrared method-PO ANA 009 (ESALQ), but they showed a high positive correlation for fat (r =0.84108, P<0.0001), moderate correlation for NFS(r= 0.71284 P = 0.0022), low correlation for lactose (r= 0.32197; P<0.0001) and the absence of correlation for protein(r= - 0.00284, P<0.0001). Therefore, ultrasound spectroscopy can be used forthe determination of fat. For the other constituents of buffalo milk, in order to use the ultrasonic analyser, it is suggested that further studies should be conducted for technical and methodological adjustments. Key words: buffaloes, milk composition, fat, protein, infrared. Objetivou-se com este trabalho o uso da espectroscopia de ultrassom para a determinacao das caracteristicas fisico- quimicas do leite de bufalas frente ao metodoinfravermelho. As caracteristicas de gordura, proteina, lactose e estrato seco desengordurado (ESD) foram determinadas em amostras de leite de 22 bufalas (n=383) com producao inicial de leite 6,97[+ or -]1,55 litros. A media dos resultados para gordura, proteina, lactose e ESD das amostras individuais foram, respectivamente, 6,31%, 3,81%, 4,99% e 9,75% para o metodo infravermelho-PO ANA 009 e 7,16%, 2,5%, 6,28% e 9,41%, usando-se espectroscopia de ultrassom. Houve diferenca significativa (P<0,0001) entre os teores de todos os componentes analisados entre os dois metodos estudados. Os resultados obtidos nas analises com o metodo utilizando analisador ultrassonico de leite (Ekomilk Total[R]) foram diferentes daqueles feitos por infravermelho-PO ANA 009 (ESALQ), porem, apresentaram correlacao positiva alta para gordura (r = 0,84108; P<0,0001), moderada para ESD (r = 0,71284; P= 0,0022), baixa para lactose (r = 0,32197; P<0,0001) e ausente para proteina (r = -0,00284; P <0,0001), podendo, portanto, ser utilizado para determinacao de gordura. Para os demais constituintes do leite de bufalas sugere-se, que para a utilizacao do analisador ultrassonico, mais estudos para ajustes tecnicos e metodologicos sejam feitos. Palavras-chave: Bubalinos, composicao do leite, gordura, proteina, infravermelho.]]></description><issn>0103-8478</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNptUM1KxDAQ7kHBdfUJvAQ8103bpGmPi_gHgpf1LNNk4kbbpjapsC_tMzhdRfYggczMx3w_SZJcZPwqkzVf8YwXaSVUpcecZ4oLoY6SxR96kpyG8MZ5rgohFsnXcxtHCH7qDQsD6jj6oP2wYxAY9AzaiGMP0X0i6zBuvWHRUwdhGpHFLbJhuwtOQ5vqLXZzw7TvQ3Rxwj4G5i1rJmuhJZZr31c3ByYOmEE27QME3xGxm7WjN_7A2LMBRmDzLkGd60GDZ4byacI1YY7sNM3WURKffkyu288k06KLOLtQCGghnCXHVAOe_9Zlsrm92Vzfp49Pdw_X68f0tVQyhZJbWTWmrpWuC15IYXJsskbUPNeiqblpeNkYKAWikqrmYAuLStV0C1nZYplc_si-Qosvrree3qg7F_TLWhayzHIlJW1d_bNFx8w_6Xu0jvADwjeJ7Zy-</recordid><startdate>20180201</startdate><enddate>20180201</enddate><creator>Melo, Waldjanio de Oliveira</creator><creator>Monteiro, Bruno Moura</creator><creator>Chaves, Luciara Celi da Silva</creator><creator>Santos, Eduardo Riodades Daher</creator><creator>de Souza, Damazio Campos</creator><creator>de Amorim, Bianca Souza</creator><creator>de Faria, Sebastiao Pereira, Jr</creator><creator>Filho, Jose Dantas Ribeiro</creator><creator>Faturi, Cristian</creator><creator>Viana, Rinaldo Batista</creator><general>Universidade Federal de Santa Maria</general><scope>INF</scope></search><sort><creationdate>20180201</creationdate><title>Ultrasound spectroscopy as an alternative method to measure the physical-chemical constituents of buffalo milk/Espectroscopia de ultrassom como metodo alternativo para a determinacao das caracteristicas fisico-quimicas do leite de bufalas</title><author>Melo, Waldjanio de Oliveira ; Monteiro, Bruno Moura ; Chaves, Luciara Celi da Silva ; Santos, Eduardo Riodades Daher ; de Souza, Damazio Campos ; de Amorim, Bianca Souza ; de Faria, Sebastiao Pereira, Jr ; Filho, Jose Dantas Ribeiro ; Faturi, Cristian ; Viana, Rinaldo Batista</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-g675-a60f58bd997c930354d2eb1b4902c4b90db06bda64ee75790af3fe7793fe458f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Melo, Waldjanio de Oliveira</creatorcontrib><creatorcontrib>Monteiro, Bruno Moura</creatorcontrib><creatorcontrib>Chaves, Luciara Celi da Silva</creatorcontrib><creatorcontrib>Santos, Eduardo Riodades Daher</creatorcontrib><creatorcontrib>de Souza, Damazio Campos</creatorcontrib><creatorcontrib>de Amorim, Bianca Souza</creatorcontrib><creatorcontrib>de Faria, Sebastiao Pereira, Jr</creatorcontrib><creatorcontrib>Filho, Jose Dantas Ribeiro</creatorcontrib><creatorcontrib>Faturi, Cristian</creatorcontrib><creatorcontrib>Viana, Rinaldo Batista</creatorcontrib><collection>Gale OneFile: Informe Academico</collection><jtitle>Ciência rural</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Melo, Waldjanio de Oliveira</au><au>Monteiro, Bruno Moura</au><au>Chaves, Luciara Celi da Silva</au><au>Santos, Eduardo Riodades Daher</au><au>de Souza, Damazio Campos</au><au>de Amorim, Bianca Souza</au><au>de Faria, Sebastiao Pereira, Jr</au><au>Filho, Jose Dantas Ribeiro</au><au>Faturi, Cristian</au><au>Viana, Rinaldo Batista</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ultrasound spectroscopy as an alternative method to measure the physical-chemical constituents of buffalo milk/Espectroscopia de ultrassom como metodo alternativo para a determinacao das caracteristicas fisico-quimicas do leite de bufalas</atitle><jtitle>Ciência rural</jtitle><date>2018-02-01</date><risdate>2018</risdate><volume>48</volume><issue>2</issue><issn>0103-8478</issn><abstract><![CDATA[This study aimed to use ultrasound spectroscopy for the determination of the physical-chemical characteristics of buffalo milk and compare it to theinfrared method. Levels of fat, protein, lactose and non-fat solids (NFS) were determined in milk samples of 22 buffaloes (n = 383) with initial milk production of 6.97 [+ or -] 1.55 litres. The respective average results for the fat, protein, lactose and NFS of the individual samples were 6.31%, 3.81%, 4.99% and 9.75% for the infrared method-PO ANA 009 and 7.16%, 2.5%, 6.28% and 9.41% using ultrasound spectroscopy. There were significant differences (P<0.0001) in the levels of all of the components analysed between the two methods studied. Results obtained in the analyses using the ultrasonic milk analyser (Ekomilk Total[R]) were different from those obtained by the infrared method-PO ANA 009 (ESALQ), but they showed a high positive correlation for fat (r =0.84108, P<0.0001), moderate correlation for NFS(r= 0.71284 P = 0.0022), low correlation for lactose (r= 0.32197; P<0.0001) and the absence of correlation for protein(r= - 0.00284, P<0.0001). Therefore, ultrasound spectroscopy can be used forthe determination of fat. For the other constituents of buffalo milk, in order to use the ultrasonic analyser, it is suggested that further studies should be conducted for technical and methodological adjustments. Key words: buffaloes, milk composition, fat, protein, infrared. Objetivou-se com este trabalho o uso da espectroscopia de ultrassom para a determinacao das caracteristicas fisico- quimicas do leite de bufalas frente ao metodoinfravermelho. As caracteristicas de gordura, proteina, lactose e estrato seco desengordurado (ESD) foram determinadas em amostras de leite de 22 bufalas (n=383) com producao inicial de leite 6,97[+ or -]1,55 litros. A media dos resultados para gordura, proteina, lactose e ESD das amostras individuais foram, respectivamente, 6,31%, 3,81%, 4,99% e 9,75% para o metodo infravermelho-PO ANA 009 e 7,16%, 2,5%, 6,28% e 9,41%, usando-se espectroscopia de ultrassom. Houve diferenca significativa (P<0,0001) entre os teores de todos os componentes analisados entre os dois metodos estudados. Os resultados obtidos nas analises com o metodo utilizando analisador ultrassonico de leite (Ekomilk Total[R]) foram diferentes daqueles feitos por infravermelho-PO ANA 009 (ESALQ), porem, apresentaram correlacao positiva alta para gordura (r = 0,84108; P<0,0001), moderada para ESD (r = 0,71284; P= 0,0022), baixa para lactose (r = 0,32197; P<0,0001) e ausente para proteina (r = -0,00284; P <0,0001), podendo, portanto, ser utilizado para determinacao de gordura. Para os demais constituintes do leite de bufalas sugere-se, que para a utilizacao do analisador ultrassonico, mais estudos para ajustes tecnicos e metodologicos sejam feitos. Palavras-chave: Bubalinos, composicao do leite, gordura, proteina, infravermelho.]]></abstract><pub>Universidade Federal de Santa Maria</pub><doi>10.1590/0103-8478cr20170447</doi></addata></record>
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title Ultrasound spectroscopy as an alternative method to measure the physical-chemical constituents of buffalo milk/Espectroscopia de ultrassom como metodo alternativo para a determinacao das caracteristicas fisico-quimicas do leite de bufalas
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