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Accuracy of the FT-NIR method in evaluating the fat content of milk using calibration models developed for the reference methods according to Röse-Gottlieb and Gerber

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dc.title Accuracy of the FT-NIR method in evaluating the fat content of milk using calibration models developed for the reference methods according to Röse-Gottlieb and Gerber en
dc.contributor.author Mlček, Jiří
dc.contributor.author Dvořák, Lukáš
dc.contributor.author Šustová, Květoslava
dc.contributor.author Szwedziak, Katarzyna
dc.relation.ispartof Journal of AOAC International
dc.identifier.issn 1060-3271 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2016
utb.relation.volume 99
utb.relation.issue 5
dc.citation.spage 1305
dc.citation.epage 1309
dc.type article
dc.language.iso en
dc.publisher AOAC International
dc.identifier.doi 10.5740/jaoacint.16-0107
dc.relation.uri http://www.ingentaconnect.com/content/aoac/jaoac/2016/00000099/00000005/art00024
dc.description.abstract The study examined the effect of the choice of reference method on the functionality and reliability of calibrations in near-IR (NIR) spectroscopy intended for measuring the fat content in raw cow's milk. The fat content in the milk samples was evaluated using methods according to either Rose-Gottlieb or Gerber. The same samples were then subjected to analysis on an Antaris FT-NIR spectrometer. Using a partial least-squares algorithm, calibration models were created for both methods from the values measured. The calibration models show very good values of standard error of calibration: 0.133 for the Gerber method and 0.095 for the Rose-Gottlieb method. These calibrations were subsequently used to analyze 30 new samples of cow's milk of undefined fat content, and the differences in the values were evaluated using statistical paired t-test to a median value at a probability level of alpha = 0.05. No statistically significant differences were found. It was revealed that the reference method used for calibrating the device evaluating the fat content in raw cow's milk has no effect on the functionality and reliability of the calibration model. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1006792
utb.identifier.obdid 43875264
utb.identifier.scopus 2-s2.0-84988864362
utb.identifier.wok 000383218500024
utb.identifier.pubmed 27324807
utb.identifier.coden JAINE
utb.source j-wok
dc.date.accessioned 2016-12-22T16:19:12Z
dc.date.available 2016-12-22T16:19:12Z
dc.description.sponsorship Tomas Bata University in Zlin Project [IGA/FT/2016/008]; Ministry of Agriculture of the Czech Republic [NAZV KUS QJ1230044]
utb.contributor.internalauthor Mlček, Jiří
utb.fulltext.affiliation Jiri Mlcek Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic Lukas Dvorak Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Zemedelska 1, 613 00 Brno, Černá Pole, Czech Republic Kvetoslava Sustova Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Zemedelska 1, 613 00 Brno, Černá Pole, Czech Republic; and Opole University of Technology, Faculty of Production Engineering and Logistics, Department of Biosystems Engineering, 76 Proszkowska St, 45-758 Opole, Poland Katarzyna Szwedziak Opole University of Technology, Faculty of Production Engineering and Logistics, Department of Biosystems Engineering, 76 Proszkowska St, 45-758 Opole, Poland
utb.fulltext.dates Received April 11, 2016. Accepted by SG May 16, 2016.
utb.fulltext.sponsorship This work was supported by the Tomas Bata University in Zlín Project No. IGA/FT/2016/008 and the Ministry of Agriculture of the Czech Republic (NAZV KUS QJ1230044).
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