The statistical control of protein and fat rate in holstein milk for cheese making
Paper Details
The statistical control of protein and fat rate in holstein milk for cheese making
Abstract
The goal of study is to statistically take a decision the influence of the cow breed on the fat and protein rates for quality cheese production. Daily milk data was obtained from a milk company during the first three days of early lactation period of 20 Holstein cows. The fat and protein means of milk were compared with the standard values for quality cheese production (fat min. 3.2%, total protein min. 3.3%) using one-sample t test. Mean and standard error for milk fat and protein rates were 4.0375, 0.00778 and 3.3405, 0.00600 respectively. Since the mean fat and protein rates according to these results are not below the reference value, it can be said that it conforms to the cheese quality standards. From study results, it can be said that there were no negative differences between standard values and observed values in milk fat and protein rates obtained from Holstein cows.
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Alirıza Şahin, Murat Çimen (2020), The statistical control of protein and fat rate in holstein milk for cheese making; IJAAR, V16, N4, April, P32-35
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