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Revision of Section 2.4M in Standard Methods for the Examination of Dairy Products, 15th Edition <sup>1</sup>.

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Updated: Jan 28, 2026

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit
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Variability and Interrelationship of Various Herd Milk Components 1.

R Grappin, V S Packard, R E Ginn

    Journal of Food Protection
    |March 7, 2019
    PubMed
    Summary

    Milk fat is the most variable component, followed by protein and total solids. Non-protein nitrogen significantly impacts protein analysis, suggesting "true" protein measurement for milk pricing.

    Area of Science:

    • Dairy Science
    • Analytical Chemistry

    Background:

    • Milk composition varies significantly between herds.
    • Milk pricing schemes often consider milkfat and other components.
    • Accurate protein analysis is crucial for fair milk pricing.

    Purpose of the Study:

    • To analyze herd milk composition variability.
    • To investigate interrelationships between milk components.
    • To evaluate the impact of non-protein nitrogen on protein analysis for milk pricing.

    Main Methods:

    • Analysis of herd milk samples (n=99) collected in November 1978.
    • Measurement of milkfat, protein, total solids, lactose, and solids-not-fat (SNF).
    • Quantification of non-protein nitrogen (NPN) as a percentage of total nitrogen using the Kjeldahl procedure.

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    Main Results:

    • Milkfat exhibited the highest coefficient of variability, followed by protein, total solids, lactose, and SNF.
    • Non-protein nitrogen averaged 4.36% of total nitrogen, with a coefficient of variation of 15.18%.
    • NPN significantly influences total nitrogen measurements.

    Conclusions:

    • Milkfat is the most variable milk component.
    • Non-protein nitrogen is a significant factor in protein determination via Kjeldahl method.
    • Milk pricing involving protein should consider "true" protein (total nitrogen - NPN) for accuracy.