OMB Meeting Book_9-11-14
14 – Review of Precision Data for recovery (Transesterification performance * )
#
Product
n=
Mean
SD r
SD R
1
Full cream milk powder
17
98.9
0.6
1.6
2
Full cream liquid milk
18
99.1
0.7
1.2
3
Full cream
17
99.6
0.5
1.1
4
Butter
17
99.5
0.5
1.2
5
Cheese
14
100.0
1.0
2.7
6
Infant Formula powder
15
99.5
0.7
1.1
7
Adult Nutritional Milk Protein powder
18
99.7
0.7
1.2
8
Infant Formula Partially Hydrolyzed Soy powder
16
99.5
0.2
1.0
9
Infant Formula Milk Powder Milk based
16
99.4
0.4
1.2
10
Infant Formula RTF (liquid) Milk based
17
99.9
0.7
1.2
11
Adult Nutritional RTF (liquid) High protein
16
99.8
0.6
0.9
12
Adult Nutritional RTF (liquid) High fat
17
100.0
0.6
0.9
* Ratio between the two internal standards (C11:0 FAME/C13:0 TAG)
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