Abstract
The current milk price system based on Total Plate Count (TPC) and Total Solids (TS) are less sensitive in determining milk quality. Milk fatty acids profiles reflected milk quality for human health. However, their determination using Gas Chromatography (GC) is impracticable to be included as a daily price decision determinant. The study aimed to find a model for milk value added based on milk fatty acids profiles that reflected milk quality for human health measured by pre-calibrated rapid Fourier Transform Near-Infrared Reflectance Spectroscopy (FT-NIRS) method. Two hundred fifty-six samples of milk were collected from 3 dairy farm areas. Samples were analyzed using a Milkotronic milk analyzer for fat, protein and lactose contents and Gas Chromatography (GC) for fatty acids. The data were inputted into the FT-NIRS spectrum for calibration. The regression model to calculate milk value-added that can be used as a bonus system was developed after classifying and weighting of Milk Fatty Acid Index (MFAI) determined based on expert judgment. The results showed that milk fatty acids profiles vary greatly. Eight parameters (CLA, C16:0, SFA, MUFA, LCFA, PUFA, C18:2 trans9, 12 and H/H) can be detected accurately using FT-NIRS and used in milk value-added calculation. Simpler equation was used Y = 16.38307 + 5.395582 CLA + 0.695062 PUFA - 0.0244 C18:2, trans 9, 12 with R2 = 0.950 and was validated insignificantly different as calculated from the 8 parameters. It is concluded that the milk processing industry can use milk fatty acids generated from FT-NIRS to add value to milk collected from smallholder farmers.
Highlights
In tropical countries, dairy cattle farming was developed as a government program characterized by smallholder farmers and organized by a cooperative (Moran, 2005)
The average milk production found in traditional farms (14.9 L day-1) was higher than the national average milk production (13 L day-1) (Tasripin et al, 2020)
Total solid found in traditional farms was 11.47%, lower than total solid reported by Dann et al, (2014), reaching up to 12.4%
Summary
Dairy cattle farming was developed as a government program characterized by smallholder farmers and organized by a cooperative (Moran, 2005). Milk production was lower in smallholder dairy cattle farming, its milk components were higher because of a negative correlation between milk production and milk components (Husvéth et al, 2010). It is necessary to add the value of the milk components. Milk price is determined by Total Plate Count (TPC) and total solid consisting of milk fat, lactose and protein. Milk fat is the most varied component (Hasanah et al, 2017), it is less appropriate to be used as a value-added determinant because it cannot express health benefits and tends to be labelled as villains in human diets (Salles et al, 2019). Milk fat quality as described by milk fatty acid profiles needs to be explored
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