Open AccessPhysicochemical and statistical analysis of a dairy production
Author(s) -
Naudín Hurtado-Lugo,
Anggie Rincón,
Mário Fernando Cerón-Muñoz
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1587/1/012026
Subject(s) - milking , zoology , total dissolved solids , lactation , milk fat , statistical analysis , milk production , chemical constituents , food science , biology , mathematics , statistics , environmental science , chemistry , pregnancy , genetics , chromatography , environmental engineering , linseed oil
The objective of this study to evaluate by physicochemical and statistical analysis the compositional quality of milk-based on the constituents of fat, protein, and non-fat solids in dairy cattle located in the “Ocaña, Norte de Santander, Colombia”. Having a total of 905 dairy controls in 15 females with double milking/day throughout breastfeeding, the descriptive statistics were subsequently calculated. The average values for the percentage of fat, protein, and non-fat solids were 4.1%, 2.9%, and 8.2% with a standard deviation of 0.957, 0.210, and 0.555 respectively. The physical and chemical components of milk were found in the range stipulated by studies focused on milk yield and quality. On the other hand, it is concluded that the variation obtained in the constituents, is within the expected for the region and the species. It is also suggested that the variations of these constituents may be associated with factors such as the stage of lactation and quality of forages in winter and summer.