Implementación del método analítico de Gerber para determinar grasa total en productos lácteos (yogur y leche) en el laboratorio CESECCA

This research aimed to implement the Gerber analytical method for determining total fat content in dairy products (yogurt and milk) at the CESECCA laboratory of the Universidad Laica Eloy Alfaro de Manabí. A total of 54 analyses were conducted to determine the fat content based on the NTE INEN 12 (1973) standard, with 18 analyses for each sample: semi-skimmed milk, whole yogurt, and whole milk. Based on the obtained values, it was determined that the repeatability (% CVr) and/or reproducibility (% CVR) were 6.87%, 2.93%, and 4.77%, respectively. Regarding accuracy (% R), values of 99.63%, 100%, and 99.19% were achieved. Additionally, the assumptions of ADEVA were applied to the results of each matrix. Based on this, it can be concluded that the Gerber method satisfies the principle that the ratio of repeatability and reproducibility percentages should be less than 10% and that accuracy should be a minimum of 90% and a maximum of 110% for the measurement system to be acceptable. However, the variation in the percentage of fat in whole yogurt presented statistically significant differences when applying the parametric test: analysis of variance of one factor, demonstrating that the variable “days” has an impact on this variation.

• Autor principal: Trujillo Aguayo, Victoria De Jesús (author)
• Altres autors: Zambrano Álvarez, Odalis Andreina (author)
• Format: bachelorThesis
• Idioma: spa
• Publicat: 2023
• Matèries: NTE INEN 12; Controles de calidad; Repetibilidad; Reproducibilidad; Exactitud
• Accés en línia: http://repositorio.espam.edu.ec/handle/42000/2228