Comparative analysis of raw milk samples in Amasya region

Semih Latif İpek

Article Details

Comparative analysis of raw milk samples in Amasya region

Authors:

Semih Latif İpek

Publisher:

Gültekin ÖZDEMİR

Main Topics:

Dairy Technology

Journal:

International Journal of Agriculture Environment and Food Sciences Vol.8 Issue 4, pp.752-759

Document Type:

Article

Publication Date:

12/2024

Document Language:

English

Document ID (Org No.):

2001330503

pISSN:

2618-5946

Keywords:

Abstract:

 Milk is a complete and incredibly nutritious food supply for humans. Millions of tons of raw milk have been processed by the dairy industry to meet huge public demand. Therefore, there are studies needed related to the classification of raw milks in the supply chain. The aim of this study is to evaluate the quality of raw milk samples in Amasya region. Firstly, raw cows milk is classified according to its protein and fat values. In the first period, the mean fat value of raw milk collected from three lines was found to be 3.86, 3.89, and 3.87 as  the percent value, respectively, while the mean protein value of raw milk collected from three lines was found to be 3.29, 3.28, and 3.25 as  the percent value, respectively. In the second period, the mean fat value of raw milk collected from three lines was found to be 3.93, 3.99, and 4.03 as  the percent value, respectively, while the mean protein value of raw milk collected from three lines was found to be 3.34, 3.35, and 3.34 as  the percent value, respectively. The findings indicated that during both periods, the daily raw milk collected from three lines is class A, where protein value  is 3.1 and above while fat value  is 3.5 and above. Since the quality of raw milk is important not only for milk consumers but also for the quality of the corresponding dairy products, the quality of raw milk must be controlled correctly. Consumer requirements for high-quality milk and dairy are of importance on dairy products.

 Milk is a complete and incredibly nutritious food supply for humans. Millions of tons of raw milk have been processed by the dairy industry to meet huge public demand. Therefore, there are studies needed related to the classification of raw milks in the supply chain. The aim of this study is to evaluate the quality of raw milk samples in Amasya region. Firstly, raw cows milk is classified according to its protein and fat values. In the first period, the mean fat value of raw milk collected from three lines was found to be 3.86, 3.89, and 3.87 as  the percent value, respectively, while the mean protein value of raw milk collected from three lines was found to be 3.29, 3.28, and 3.25 as  the percent value, respectively. In the second period, the mean fat value of raw milk collected from three lines was found to be 3.93, 3.99, and 4.03 as  the percent value, respectively, while the mean protein value of raw milk collected from three lines was found to be 3.34, 3.35, and 3.34 as  the percent value, respectively. The findings indicated that during both periods, the daily raw milk collected from three lines is class A, where protein value  is 3.1 and above while fat value  is 3.5 and above. Since the quality of raw milk is important not only for milk consumers but also for the quality of the corresponding dairy products, the quality of raw milk must be controlled correctly. Consumer requirements for high-quality milk and dairy are of importance on dairy products.

 Milk is a complete and incredibly nutritious food supply for humans. Millions of tons of raw milk have been processed by the dairy industry to meet huge public demand. Therefore, there are studies needed related to the classification of raw milks in the supply chain. The aim of this study is to evaluate the quality of raw milk samples in Amasya region. Firstly, raw cows milk is classified according to its protein and fat values. In the first period, the mean fat value of raw milk collected from three lines was found to be 3.86, 3.89, and 3.87 as  the percent value, respectively, while the mean protein value of raw milk collected from three lines was found to be 3.29, 3.28, and 3.25 as  the percent value, respectively. In the second period, the mean fat value of raw milk collected from three lines was found to be 3.93, 3.99, and 4.03 as  the percent value, respectively, while the mean protein value of raw milk collected from three lines was found to be 3.34, 3.35, and 3.34 as  the percent value, respectively. The findings indicated that during both periods, the daily raw milk collected from three lines is class A, where protein value  is 3.1 and above while fat value  is 3.5 and above. Since the quality of raw milk is important not only for milk consumers but also for the quality of the corresponding dairy products, the quality of raw milk must be controlled correctly. Consumer requirements for high-quality milk and dairy are of importance on dairy products.

 Milk is a complete and incredibly nutritious food supply for humans. Millions of tons of raw milk have been processed by the dairy industry to meet huge public demand. Therefore, there are studies needed related to the classification of raw milks in the supply chain. The aim of this study is to evaluate the quality of raw milk samples in Amasya region. Firstly, raw cows milk is classified according to its protein and fat values. In the first period, the mean fat value of raw milk collected from three lines was found to be 3.86, 3.89, and 3.87 as  the percent value, respectively, while the mean protein value of raw milk collected from three lines was found to be 3.29, 3.28, and 3.25 as  the percent value, respectively. In the second period, the mean fat value of raw milk collected from three lines was found to be 3.93, 3.99, and 4.03 as  the percent value, respectively, while the mean protein value of raw milk collected from three lines was found to be 3.34, 3.35, and 3.34 as  the percent value, respectively. The findings indicated that during both periods, the daily raw milk collected from three lines is class A, where protein value  is 3.1 and above while fat value  is 3.5 and above. Since the quality of raw milk is important not only for milk consumers but also for the quality of the corresponding dairy products, the quality of raw milk must be controlled correctly. Consumer requirements for high-quality milk and dairy are of importance on dairy products.

Article Details

Comparative analysis of raw milk samples in Amasya region

Authors:

Semih Latif İpek

Publisher:

Gültekin ÖZDEMİR

Main Topics:

Dairy Technology

Journal:

International Journal of Agriculture Environment and Food Sciences Vol.8 Issue 4, pp.752-759

Document Type:

Article

Publication Date:

12/2024

Document Language:

English

Document ID (Org No.):

2001330503

pISSN:

2618-5946

Milk Classification

Statistical Analysis

ANOVA

Dairy Industry

Issues

Article Details

Comparative analysis of raw milk samples in Amasya region

Authors: Semih Latif İpek

Publisher: Gültekin ÖZDEMİR

Main Topics: Dairy Technology

Journal: International Journal of Agriculture Environment and Food Sciences Vol.8 Issue 4, pp.752-759

Document Type: Article

Publication Date: 12/2024

Document Language: English

Document ID (Org No.): 2001330503

pISSN: 2618-5946

Milk Classification

Statistical Analysis

ANOVA

Dairy Industry

Issues

Authors:

Semih Latif İpek

Publisher:

Gültekin ÖZDEMİR

Main Topics:

Dairy Technology

Journal:

International Journal of Agriculture Environment and Food Sciences Vol.8 Issue 4, pp.752-759

Document Type:

Article

Publication Date:

12/2024

Document Language:

English

Document ID (Org No.):

2001330503

pISSN:

2618-5946