title: Precalibration evaluation procedures for mid-infrared milk analyzers.
abstract: The purpose of this paper is to present a detailed account of the precalibration procedures developed and implemented by the USDA Federal Milk Market Administrators (FMMA) for evaluating mid-infrared (MIR) milk analyzers. Mid-infrared analyzers specifically designed for milk testing provide a rapid and cost-effective means for determining milk composition for payment and dairy herd improvement programs. These instruments determine the fat, protein, and lactose content of milk, and enable the calculation of total solids, solids-not-fat, and other solids. All MIR analyzers are secondary testing instruments that require calibration by chemical reference methods. Precalibration is the process of assuring that the instrument is in good working order (mechanically and electrically) and that the readings before calibration are stable and optimized. The main components of precalibration are evaluation of flow system integrity, homogenization efficiency, water repeatability, zero shift, linearity, primary slope, milk repeatability, purging efficiency, and establishment of intercorrection factors. These are described in detail and apply to both filter-based and Fourier transform infrared instruments operating using classical primary and reference wavelengths. Under the USDA FMMA Precalibration Evaluation Program, the precalibration procedures were applied longitudinally over time using a wide variety of instruments and instrument models. Instruments in this program were maintained to pass the criteria for all precalibration procedures. All instruments used similar primary wavelengths to measure fat, protein, and lactose but there were differences in reference wavelength selection. Intercorrection factors were consistent over time within all instruments and similar among groups of instruments using similar primary and reference wavelengths. However, the magnitude and sign of the intercorrection factors were significantly affected by the choice of reference wavelengths.
authors.affiliation: Department of Food Science, Cornell University, Ithaca, NY 14853, USA. jl72@cornell.edu
authors.forename: J M
authors.initials: JM
authors.lastname: Lynch
authors.forename: D M
authors.initials: DM
authors.lastname: Barbano
authors.forename: M
authors.initials: M
authors.lastname: Schweisthal
authors.forename: J R
authors.initials: JR
authors.lastname: Fleming
mesh_terms: D000818:Animals; D002138:Calibration; D003612:Dairying / Q000295:instrumentation*; D005223:Fats / Q000032:analysis; D007259:Infrared Rays; D007785:Lactose / Q000032:analysis; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000032:analysis; D011786:Quality Control; D015203:Reproducibility of Results
chemical_list: D005223:Fats; D008894:Milk Proteins; D007785:Lactose