Version 1
: Received: 5 September 2023 / Approved: 5 September 2023 / Online: 6 September 2023 (10:12:17 CEST)
How to cite:
Todaro, M.; Gannuscio, R.; Mancuso, I.; Ducato, B.; Scatassa, M.L. The Use of a Digital Brix Refractometer to Estimate Cheese-Making Constituents in Ewes’ Milk. Preprints2023, 2023090354. https://doi.org/10.20944/preprints202309.0354.v1
Todaro, M.; Gannuscio, R.; Mancuso, I.; Ducato, B.; Scatassa, M.L. The Use of a Digital Brix Refractometer to Estimate Cheese-Making Constituents in Ewes’ Milk. Preprints 2023, 2023090354. https://doi.org/10.20944/preprints202309.0354.v1
Todaro, M.; Gannuscio, R.; Mancuso, I.; Ducato, B.; Scatassa, M.L. The Use of a Digital Brix Refractometer to Estimate Cheese-Making Constituents in Ewes’ Milk. Preprints2023, 2023090354. https://doi.org/10.20944/preprints202309.0354.v1
APA Style
Todaro, M., Gannuscio, R., Mancuso, I., Ducato, B., & Scatassa, M.L. (2023). The Use of a Digital Brix Refractometer to Estimate Cheese-Making Constituents in Ewes’ Milk. Preprints. https://doi.org/10.20944/preprints202309.0354.v1
Chicago/Turabian Style
Todaro, M., Barbara Ducato and Maria Luisa Scatassa. 2023 "The Use of a Digital Brix Refractometer to Estimate Cheese-Making Constituents in Ewes’ Milk" Preprints. https://doi.org/10.20944/preprints202309.0354.v1
Abstract
In this study, 737 individual sheep milk samples were collected to evaluate the relationships between Brix refractometer measurements and milk constituents—particularly, protein and fat percentages—with the aim of verifying the ability of the refractometer to predict milk constituents. The Pearson's simple (rSP) and partial (rPP) correlations between milk constituents were calculated, and several first- and second-order regressions were tested to predict the protein and fat percentages. The results of the forecasts can be considered satisfactory only for the simple regression that predicted the percentage of milk protein through the measurements read with the Brix refractometer (PRT = -2.996 + 0.639*Brix), while the regression that predicted the percentage of fat + milk protein presented a weak forecasting capacity, which was probably due to the absence of partial correlations between the Brix refractometer measurements and the fat percentage.
Biology and Life Sciences, Animal Science, Veterinary Science and Zoology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
