Eficácia da espectroscopia por ultrassom e do congelamento na avaliação da composição química do leite
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFMT |
Texto Completo: | http://ri.ufmt.br/handle/1/2453 |
Resumo: | Objective to evaluate the ultrasonic spectroscopy method and the effect of freezing the milk fat and protein analyses of cow's milk. 100 samples of cow's milk were analyzed immediately after collecting in expansion tank of a dairy herd (fresh), frozen at-20oC for 30 days and again examined the levels of fat and protein. All the analyses of fat and protein were made in triplicate.The analyses of fat, known as official method, using the butirômetro method of Gerber. The analyses of crude protein, called official method, using the micro-Kjedahl method. Ultrasound spectroscopy analysis was made with the equipment calibrated at the factory to cow's milk (Master Classic Complete, Electronic Products By Akzo Was, São Leopoldo, RS, Brazil). The effects of method (official versus ultrasound spectroscopy) and freezing of milk were analyzed as a completely randomized design, with the effect of the repeated method in time (in natura or frozen for 30 days). Additionally, simple linear regression was adjusted between the values obtained with the Ultrasound method and official methods. Interaction effect was observed (P < 0.01) between the analytical method (official versus ultrasound spectroscopy) and freezing the milk about the levels of fat and protein. Ultrasound spectroscopy in 0.51 percentage points overestimated (P < 0.01) the fat content in fresh milk and on 0.36 percentage points (P < 0.01) in the milk to freezing. However, there was high correlation coefficient (r = 0.82) between fat obtained by ultrasound spectroscopy with official method specifically in fresh milk, indicating potential use of ultrasound spectroscopy through development of calibration equations.The freezing of the milk by 30 days did not affect (P = 0.15) the fat content of milk obtained by the official method (Gerber butirômetro), but reduced the fat content (P < 0.01) obtained with ultrasound spectroscopy. Ultrasound spectroscopy underestimated in 0.29 percentage points (P < 0.01) the protein content in fresh milk and 0.87 percentage points in the milk to freezing. The freezing of the milk by 30 days increased (P < 0.01) the protein content of milk obtained by the official method (Kjeldahl method), but reduced protein content (P < 0.01) obtained with ultrasound spectroscopy. The fat and protein x content of milk obtained by the method of ultrasound spectroscopy are divergent from those obtained by the official methods, independent of the sample be in natura or subjected to freezing. However, the method of ultrasound spectroscopy can be used to estimate the levels of fat since fit the calibration equations with a comprehensive database. It is not recommended to analysis of the levels of protein and fat from milk subjected to freezing. |
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Eficácia da espectroscopia por ultrassom e do congelamento na avaliação da composição química do leiteMétodo analíticoAnálise químicaCorrelaçãoCNPQ::CIENCIAS AGRARIAS::ZOOTECNIAAnalytical methodChemical analysisCorrelationObjective to evaluate the ultrasonic spectroscopy method and the effect of freezing the milk fat and protein analyses of cow's milk. 100 samples of cow's milk were analyzed immediately after collecting in expansion tank of a dairy herd (fresh), frozen at-20oC for 30 days and again examined the levels of fat and protein. All the analyses of fat and protein were made in triplicate.The analyses of fat, known as official method, using the butirômetro method of Gerber. The analyses of crude protein, called official method, using the micro-Kjedahl method. Ultrasound spectroscopy analysis was made with the equipment calibrated at the factory to cow's milk (Master Classic Complete, Electronic Products By Akzo Was, São Leopoldo, RS, Brazil). The effects of method (official versus ultrasound spectroscopy) and freezing of milk were analyzed as a completely randomized design, with the effect of the repeated method in time (in natura or frozen for 30 days). Additionally, simple linear regression was adjusted between the values obtained with the Ultrasound method and official methods. Interaction effect was observed (P < 0.01) between the analytical method (official versus ultrasound spectroscopy) and freezing the milk about the levels of fat and protein. Ultrasound spectroscopy in 0.51 percentage points overestimated (P < 0.01) the fat content in fresh milk and on 0.36 percentage points (P < 0.01) in the milk to freezing. However, there was high correlation coefficient (r = 0.82) between fat obtained by ultrasound spectroscopy with official method specifically in fresh milk, indicating potential use of ultrasound spectroscopy through development of calibration equations.The freezing of the milk by 30 days did not affect (P = 0.15) the fat content of milk obtained by the official method (Gerber butirômetro), but reduced the fat content (P < 0.01) obtained with ultrasound spectroscopy. Ultrasound spectroscopy underestimated in 0.29 percentage points (P < 0.01) the protein content in fresh milk and 0.87 percentage points in the milk to freezing. The freezing of the milk by 30 days increased (P < 0.01) the protein content of milk obtained by the official method (Kjeldahl method), but reduced protein content (P < 0.01) obtained with ultrasound spectroscopy. The fat and protein x content of milk obtained by the method of ultrasound spectroscopy are divergent from those obtained by the official methods, independent of the sample be in natura or subjected to freezing. However, the method of ultrasound spectroscopy can be used to estimate the levels of fat since fit the calibration equations with a comprehensive database. It is not recommended to analysis of the levels of protein and fat from milk subjected to freezing.FAPEMATObjetivou-se avaliar o método de espectroscopia por ultrassom e o efeito do congelamento do leite nas análises de gordura e proteína do leite de vaca. Cem amostras de leite de vaca foram analisadas imediatamente após a coleta em tanque de expansão de um rebanho leiteiro (in natura), congeladas a -20oC por 30 dias e novamente analisados os teores de gordura e proteína. Todas as análises de gordura e proteína foram feitas em triplicata. As análises de gordura, denominadas método oficial, foram realizadas usando o método do butirômetro de Gerber. As análises de proteína bruta, denominadas método oficial, foram realizadas usando o método micro-Kjedahl. A análise por espectroscopia por ultrassom foi feita com o equipamento calibrado de fábrica para leite de vaca (Master Classic Complete, Akso Produtos Eletrônicos, São Leopoldo, RS, Brasil). Os efeitos do método (oficial versus espectroscopia por ultrassom) e do congelamento do leite foram analisados como delineamento inteiramente casualizado, com o efeito do método repetido no tempo (in natura ou congelado por 30 dias). Adicionalmente, foi ajustado regressão linear simples entre os valores obtidos com o método ultrassom e métodos oficiais. Observou-se efeito de interação (P < 0.01) entre o método analítico (oficial versus espectroscopia por ultrassom) e congelamento do leite sobre os teores de gordura e proteína bruta. A espectroscopia por ultrassom superestimou em 0,51 pontos percentuais (P < 0.01) o teor de gordura no leite in natura e em 0,36 pontos percentuais (P < 0.01) no leite submetido viii ao congelamento. Porém, observou-se alto coeficiente de correlação (r = 0,82) entre teor de gordura obtido por espectroscopia por ultrassom com método oficial especificamente no leite in natura, indicando potencial de uso da espectroscopia por ultrassom mediante desenvolvimento de equações de calibração. O congelamento do leite por 30 dias não afetou (P = 0.15) o teor de gordura do leite obtido pelo método oficial (butirômetro de Gerber), mas reduziu o teor de gordura (P < 0.01) obtido com a espectroscopia por ultrassom. A espectroscopia por ultrassom subestimou em 0,29 pontos percentuais (P < 0.01) o teor de proteína no leite in natura e em 0,87 pontos percentuais (P < 0.01) no leite submetido ao congelamento. O congelamento do leite por 30 dias aumentou (P < 0.01) o teor de proteína do leite obtido pelo método oficial (Kjeldahl), mas reduziu o teor de proteína (P < 0.01) obtido com a espectroscopia por ultrassom. Os teores de gordura e proteína do leite obtidos pelo método de espectroscopia por ultrassom são divergentes daqueles obtidos por métodos oficiais, independente da amostra ser in natura ou submetida ao congelamento. Porém, o método de espectroscopia por ultrassom poderá ser usado para estimar os teores de gordura desde que se ajuste equações de calibração com um banco de dados abrangentes. Não se recomenda análises dos teores de proteína e gordura do leite submetido ao congelamento.Universidade Federal de Mato GrossoBrasilInstituto de Ciências Agrárias e Ambientais (ICAA) – SinopUFMT CUS - SinopPrograma de Pós-Graduação em ZootecniaOliveira, André Soares deRosa, Claudineli Cássia Bueno dahttp://lattes.cnpq.br/2993023978704508http://lattes.cnpq.br/4584372276541095Oliveira, André Soares de042.370.957-70http://lattes.cnpq.br/4584372276541095Rosa, Claudineli Cássia Bueno da452.694.161-15http://lattes.cnpq.br/2993023978704508042.370.957-70452.694.161-15Oliveira, Marcia Rodrigues Carvalho423.709.957-70http://lattes.cnpq.br/0568726713111558Teixeira, Rafael Monteiro Araújo027.919.306-80http://lattes.cnpq.br/9680326018811494Moraes, Eduardo Henrique Bevitori Kling de029.155.486-03http://lattes.cnpq.br/1638923849126806Menegon, Maura Frare2021-05-10T13:30:45Z2016-02-142021-05-10T13:30:45Z2016-12-16info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisMENEGON, Maura Frare. Eficácia da espectroscopia por ultrassom e do congelamento na avaliação da composição química do leite. 2016. 22 f. Dissertação (Mestrado em Zootecnia) - Universidade Federal de Mato Grosso, Campus Universitário de Sinop, Instituto de Ciências Agrárias e Ambientais, Sinop, 2016.http://ri.ufmt.br/handle/1/2453porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMTinstname:Universidade Federal de Mato Grosso (UFMT)instacron:UFMT2021-05-15T07:02:02Zoai:localhost:1/2453Repositório InstitucionalPUBhttp://ri.ufmt.br/oai/requestjordanbiblio@gmail.comopendoar:2021-05-15T07:02:02Repositório Institucional da UFMT - Universidade Federal de Mato Grosso (UFMT)false |
dc.title.none.fl_str_mv |
Eficácia da espectroscopia por ultrassom e do congelamento na avaliação da composição química do leite |
title |
Eficácia da espectroscopia por ultrassom e do congelamento na avaliação da composição química do leite |
spellingShingle |
Eficácia da espectroscopia por ultrassom e do congelamento na avaliação da composição química do leite Menegon, Maura Frare Método analítico Análise química Correlação CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA Analytical method Chemical analysis Correlation |
title_short |
Eficácia da espectroscopia por ultrassom e do congelamento na avaliação da composição química do leite |
title_full |
Eficácia da espectroscopia por ultrassom e do congelamento na avaliação da composição química do leite |
title_fullStr |
Eficácia da espectroscopia por ultrassom e do congelamento na avaliação da composição química do leite |
title_full_unstemmed |
Eficácia da espectroscopia por ultrassom e do congelamento na avaliação da composição química do leite |
title_sort |
Eficácia da espectroscopia por ultrassom e do congelamento na avaliação da composição química do leite |
author |
Menegon, Maura Frare |
author_facet |
Menegon, Maura Frare |
author_role |
author |
dc.contributor.none.fl_str_mv |
Oliveira, André Soares de Rosa, Claudineli Cássia Bueno da http://lattes.cnpq.br/2993023978704508 http://lattes.cnpq.br/4584372276541095 Oliveira, André Soares de 042.370.957-70 http://lattes.cnpq.br/4584372276541095 Rosa, Claudineli Cássia Bueno da 452.694.161-15 http://lattes.cnpq.br/2993023978704508 042.370.957-70 452.694.161-15 Oliveira, Marcia Rodrigues Carvalho 423.709.957-70 http://lattes.cnpq.br/0568726713111558 Teixeira, Rafael Monteiro Araújo 027.919.306-80 http://lattes.cnpq.br/9680326018811494 Moraes, Eduardo Henrique Bevitori Kling de 029.155.486-03 http://lattes.cnpq.br/1638923849126806 |
dc.contributor.author.fl_str_mv |
Menegon, Maura Frare |
dc.subject.por.fl_str_mv |
Método analítico Análise química Correlação CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA Analytical method Chemical analysis Correlation |
topic |
Método analítico Análise química Correlação CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA Analytical method Chemical analysis Correlation |
description |
Objective to evaluate the ultrasonic spectroscopy method and the effect of freezing the milk fat and protein analyses of cow's milk. 100 samples of cow's milk were analyzed immediately after collecting in expansion tank of a dairy herd (fresh), frozen at-20oC for 30 days and again examined the levels of fat and protein. All the analyses of fat and protein were made in triplicate.The analyses of fat, known as official method, using the butirômetro method of Gerber. The analyses of crude protein, called official method, using the micro-Kjedahl method. Ultrasound spectroscopy analysis was made with the equipment calibrated at the factory to cow's milk (Master Classic Complete, Electronic Products By Akzo Was, São Leopoldo, RS, Brazil). The effects of method (official versus ultrasound spectroscopy) and freezing of milk were analyzed as a completely randomized design, with the effect of the repeated method in time (in natura or frozen for 30 days). Additionally, simple linear regression was adjusted between the values obtained with the Ultrasound method and official methods. Interaction effect was observed (P < 0.01) between the analytical method (official versus ultrasound spectroscopy) and freezing the milk about the levels of fat and protein. Ultrasound spectroscopy in 0.51 percentage points overestimated (P < 0.01) the fat content in fresh milk and on 0.36 percentage points (P < 0.01) in the milk to freezing. However, there was high correlation coefficient (r = 0.82) between fat obtained by ultrasound spectroscopy with official method specifically in fresh milk, indicating potential use of ultrasound spectroscopy through development of calibration equations.The freezing of the milk by 30 days did not affect (P = 0.15) the fat content of milk obtained by the official method (Gerber butirômetro), but reduced the fat content (P < 0.01) obtained with ultrasound spectroscopy. Ultrasound spectroscopy underestimated in 0.29 percentage points (P < 0.01) the protein content in fresh milk and 0.87 percentage points in the milk to freezing. The freezing of the milk by 30 days increased (P < 0.01) the protein content of milk obtained by the official method (Kjeldahl method), but reduced protein content (P < 0.01) obtained with ultrasound spectroscopy. The fat and protein x content of milk obtained by the method of ultrasound spectroscopy are divergent from those obtained by the official methods, independent of the sample be in natura or subjected to freezing. However, the method of ultrasound spectroscopy can be used to estimate the levels of fat since fit the calibration equations with a comprehensive database. It is not recommended to analysis of the levels of protein and fat from milk subjected to freezing. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-02-14 2016-12-16 2021-05-10T13:30:45Z 2021-05-10T13:30:45Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
MENEGON, Maura Frare. Eficácia da espectroscopia por ultrassom e do congelamento na avaliação da composição química do leite. 2016. 22 f. Dissertação (Mestrado em Zootecnia) - Universidade Federal de Mato Grosso, Campus Universitário de Sinop, Instituto de Ciências Agrárias e Ambientais, Sinop, 2016. http://ri.ufmt.br/handle/1/2453 |
identifier_str_mv |
MENEGON, Maura Frare. Eficácia da espectroscopia por ultrassom e do congelamento na avaliação da composição química do leite. 2016. 22 f. Dissertação (Mestrado em Zootecnia) - Universidade Federal de Mato Grosso, Campus Universitário de Sinop, Instituto de Ciências Agrárias e Ambientais, Sinop, 2016. |
url |
http://ri.ufmt.br/handle/1/2453 |
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por |
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por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
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Universidade Federal de Mato Grosso Brasil Instituto de Ciências Agrárias e Ambientais (ICAA) – Sinop UFMT CUS - Sinop Programa de Pós-Graduação em Zootecnia |
publisher.none.fl_str_mv |
Universidade Federal de Mato Grosso Brasil Instituto de Ciências Agrárias e Ambientais (ICAA) – Sinop UFMT CUS - Sinop Programa de Pós-Graduação em Zootecnia |
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Universidade Federal de Mato Grosso (UFMT) |
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UFMT |
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UFMT |
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Repositório Institucional da UFMT |
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Repositório Institucional da UFMT - Universidade Federal de Mato Grosso (UFMT) |
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jordanbiblio@gmail.com |
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1804648507518222336 |