Karaaslan, İremÇamdeviren, BaranÖzkan, HüseyinYakan, Akın2024-09-192024-09-1920201308-15942147-6853https://doi.org/10.30607/kvj.783002https://search.trdizin.gov.tr/tr/yayin/detay/476755https://hdl.handle.net/20.500.12483/15932Goat milk has great importance in human health and nutrition. It may be used to manufacture wide variety of products due to its chemical characteristics. In this study, an easy and quick method for the analysis of fat, fat-free dry matter (FFDM), lactose, protein percentage, electrical conductivity, freezing point and density in milk was validated. The repeatability values determined by the operators were 4.65 and 4.68 for lactose; 3.10 for protein, 4.38 and 4.33 for fat; 8.52 and 8.55 for FFDM. The same values for reproducibility were 4.78; 3.17 and 3.18; 4.38 and 4.39; 8.73 and 8.75, respectively. There was no significant difference between the data obtained by the operators in all parameters subject to the study (P>0.05). Horwitz ratio (HorRat) was used as comparison for reproducibility. HorRat values are required to be less than 2. HorRat values determined in all parameters measured in this study were between 0.25 and 0.94. Finally, the expanded uncertainty and the combined standard uncertainty were calculated. By the way, the present study provided a fast, and reliable protocol for these analysis. Further research is needed to gain knowledge on the suitability and advantages of the usage of validated method approach for different goat milk components.eninfo:eu-repo/semantics/openAccessArticle13435736110.30607/kvj.783002476755