Estimation of Milk Fatty Acids Health Index as Milk Value Added Determinant using FT-NIRS

Corresponding Author: Despal Despal Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, (Bogor Agricultural University), Jl. Agatis, Kampus IPB Dramaga, Bogor, 16680, West Java, Indonesia Email: despal@apps.ipb.ac.id 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 R = 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.