Comparison of the An Bord Bainne method, the Australian Standard method and an automatic procedure for determining the heat‐coagulation time of 20% reconstituted milk

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Abstract
The An Bord Bainne method, the Australian Standard method and an automatic electromagnetic method for determining the heat‐coagulation time of 20% skimmed milk powder solutions have been examined for accuracy and comparability of the results, based on 50 samples. Nine representative samples were chosen from the classes ‘non‐heat‐stable’, ‘moderately heat‐stable’, and ‘highly heat‐stable’ and used for evaluating the standard deviation and the coefficient of variation of the respective procedures. The statistic correlation between the measured values was carried out by means of Spearman's coefficient of rank correlation (rs), whereby the calculation was done not only for all the 50 milk powder samples but additionally also for 14 samples classified as ‘highly heat‐stable’. In both cases the correlation was significant at the 5% level (α= 0.05).