title: Comparison of two methods for determination of total solids content of milk: collaborative study.
abstract: Ten laboratories analyzed 9 pairs of blind duplicate raw milk samples for total solids. A direct forced air oven method (4 h at 100 degrees C) and a modification of the AOAC predry method (16.032) were used. Preliminary evaluation of the modified AOAC method indicated that blank determinations were necessary. Total solids content ranged from 12.0 to 14.6%. Average repeatability standard deviations (Sr) of the direct forced air oven and modified AOAC methods were 0.019 and 0.017, respectively. Average reproducibility standard deviations (SR) of the direct forced air oven and the modified AOAC methods were 0.042 and 0.047, respectively. Average repeatability relative standard deviations (RSDr) for the direct forced air oven and the modified AOAC methods were 0.149 and 0.136%, respectively; average reproducibility relative standard deviations (RSDR) were 0.327 and 0.370%, respectively. Mean repeatability values (r) and reproducibility values (R) were 0.054 and 0.118 for the direct forced air oven method and 0.049 and 0.133 for the modified AOAC method, respectively. The mean test result of the direct forced air oven method (12.7293%) was comparable to that for the modified AOAC method (12.7273%). The modification of AOAC method 16.032 and the direct forced air oven method have been approved interim official first action.
authors: Cornell University, Department of Food Science, Ithaca, NY 14853.
authors: J L
authors: JL
authors: Clark
authors: D M
authors: DM
authors: Barbano
authors: C E
authors: CE
authors: Dunham
mesh_terms: D000818:Animals; D002417:Cattle; D008892:Milk / Q000032:analysis*; D012015:Reference Standards