Performance Specifications for Infrared Milk Analysis

Abstract

Abstract Maximum limits of 0.02% are recommended for precision of IR analysis for fat, protein, and lactose, and 0.04% for total solids. Recommended maximum systematic errors are 0.06% for fat, protein, and lactose, and 0.12% for total solids, when instrument results are compared with results of specified AOAC methods. Recommended maximum mean differences between instrument and standard results are based on 95% confidence limits for the mean of 8 samples; precision and systematic errors are calculated as the standard deviation of difference between duplicates for 8 samples, and systematic errors are calculated as the standard deviation of difference between instrument and reference results for 8 samples. Automated sections for milk of Official Methods of Analysis were rewritten to eliminate references to individual instruments, to eliminate possible differences between calibration procedures for different instruments, and to stress important instrument operational characteristics which can have significant effects on instrument performance.