Community Research and Development Information Service - CORDIS

Abstract

For butter and skimmed milk powder within-lot variation is not negligible as compared with method variation. Both components of standard deviation have been taken into account in designing a statistical process control system. In the case of moisture in butter the within-lot standard deviation varied between 0.04% and 0.411%. The within laboratory repeatability standard deviation ranged from 0.023% to 0.065%. For skimmed milk powder estimates of the within lot standard deviation for moisture ranged from 0.093% to 0.205%, measurement standard deviation ranged from 0.025% to 0.091%. Estimates of the within lot standard deviation for fat ranged from 0.037% to 0.259%, measurement standard deviation ranged from 0.013% to 0.055%. Estimates of the within lot standard deviation for protein ranged from 0.057% to 0.293%, measurement standard deviation ranged from 0.045% to 0.19%.

Additional information

Authors: FARRINGTON D S, ADAS Wolverhampton (GB)
Bibliographic Reference: EUR 19501 EN (1999), 112pp.
Availability: Available from EUR-OP sales agents
ISBN: ISBN 92-828-8737-5
Record Number: 200011886 / Last updated on: 2000-03-31
Category: PUBLICATION
Original language: en
Available languages: en