LactiCheck™ Milk Analyzer: fat / protein composition:   The LactiCheck™ Milk Analyzer has been independently evaluated by many of the world's leading dairying enterprises. Excellent correlation has been established, as a result of these studies, between the LactiCheck and both bench chemistry and infrared analysis of milk composition.    We have the results of an independent study done by the Leite Paulista in Brazil (the largest milk processing enterprise in Sao Paulo) . These results reflect a comparison with the Babcock method for fat analysis (not the Gerber method).  However, as Babcock is also a bench chemistry method that has been widely used for many decades, we suggest that it is indicative of what could be expected when compared with the Gerber method. (Let us know if you would like to undertake an independent evaluation of the LactiCheck vs. the Gerber method. We would be pleased to support your work in this area.)     ABSTRACT – Correlation of fat, protein and dry matter content of bovine raw milk by wet chemistry methods and ultrasonic spectroscopic method.   H. DeSousa, H. Florida. Ultrasound spectroscopic determination of milk composition as compared to standard wet chemistry methods. The accuracy and precision of a new instrument-based ultrasonic analysis of milk composition was compared with reference methods of measuring fat, protein, density and relevant calculations for solids.    Over a period of approximately 30 days (12 November – 17 December, 2002), approximately 4000 tests were run on unprocessed bovine milk samples utilizing both the LactiCheck™ ultrasound milk analyzer and the Gerber method (fat), Kjehdahl (protein), a densitometer (density) and a formula (total solids and solids not fat).    The findings of this study supported previous studies1. in that the precision and correlation of the LactiCheck™ Analyzer was found to be satisfactory for screening purposes. The average percentage of fat in the 374 raw bovine milk samples was 3.49 by the Gerber method and 3.47 by the ultrasound method. The correlation between methods was 0.95 with an S.D. of 0.29 (for both methods).   The average protein was 3.19 by the Kjehdahl methods and 3.29 by the ultrasound method with an S.D. of 0.05 for the reference method and 0.12 for the LactiCheck respectively.    Conclusions: The strong correlation of the LactiCheck with wet chemistry methods and the precision of the system make it suitable as an affordable automated system for raw bovine milk compositional analysis.