Modified versus producer milk calibration: Mid-infrared analyzer performance validation

K. E. Kaylegian, J. M. Lynch, G. E. Houghton, J. R. Fleming, D. M. Barbano

Research output: Contribution to journalArticlepeer-review

22 Scopus citations

Abstract

Our objective was to determine the validation performance of mid-infrared (MIR) milk analyzers, using the traditional fixed-filter approach, when the instruments were calibrated with producer milk calibration samples vs. modified milk calibration samples. Ten MIR analyzers were calibrated using producer milk calibration sample sets, and 9 MIR milk analyzers were calibrated using modified milk sample sets. Three sets of 12 validation milk samples with all-laboratory mean chemistry reference values were tested during a 3-mo period. Calibration of MIR milk analyzers using modified milk increased the accuracy (i.e., better agreement with chemistry) and improved agreement between laboratories on validation milk samples compared with MIR analyzers calibrated with producer milk samples. Calibration of MIR analyzers using modified milk samples reduced overall mean Euclidian distance for all components for all 3 validation sets by at least 24% compared with MIR analyzers calibrated with producer milk sets. Calibration with modified milk sets reduced the average Euclidian distance from all-laboratory mean reference chemistry on validation samples by 40, 25, 36, and 27%, respectively for fat, anhydrous lactose, true protein, and total solids. Between-laboratory agreement was evaluated using reproducibility standard deviation (SR). The number of single Grubbs statistical outliers in the validation data was much higher (53 vs. 7) for the instruments calibrated with producer milk than for instruments calibrated with modified milk sets. The SR for instruments calibrated with producer milks (with statistical outliers removed) was similar to data collected in recent proficiency studies, whereas the SR for instruments calibrated with modified milks was lower than those calibrated with producer milks by 46, 52, 61, and 55%, respectively for fat, anhydrous lactose, true protein, and total solids.

Original languageEnglish (US)
Pages (from-to)2833-2845
Number of pages13
JournalJournal of dairy science
Volume89
Issue number8
DOIs
StatePublished - Aug 2006

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology
  • Genetics

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