Desarrollo y evaluación de un material de referencia de leche en polvo entera.

Due to the important role that reference materials (MR) play in the quality assurance system of food analysis laboratories, this research aimed to develop and evaluate a whole milk powder reference material for protein measurement. The homogeneity, stability, and characterization studies were carried out following the recommendations of the ISO 35:2017 Guide and the NTC-ISO 13528:2017 Standard. The homogeneity study was carried out using a sample of 10 units under reproducibility conditions, the short-term stability study was carried out at a storage temperature of 27 °C for 2 months following an isochronous design. The characterization strategy consisted of transferring the value of a very similar MR using a single method performed by a laboratory. The applied statistical analysis allowed us to determine the homogeneity and stability of the total protein parameter during transport. Finally, the assignment of the property value of the material was 25.99 g/100g of total protein with an estimated uncertainty U = ± 0.90 g/100 g. [ABSTRACT FROM AUTHOR]