J�������� R., Š������ K. (2003): Analysis of cow milk by near-infrared spectroscopy. Czech J. Food Sci., 21: 123-128.In this work, the major components (total solids, fat, protein, casein, urea nitrogen, lactose, and somatic cells) were determined in cow milk by near-infrared spectroscopy. Fifty calibration samples of milk were analysed by reference methods and by FT NIR spectroscopy in reflectance mode at wavelengths ranging from 4000 to 10 000 cm -1 with 100 scan. Each sample was analysed three times and the average spectrum was used for calibration. Partial least squares (PLS) regression was used to develop calibration models for the milk components examined. Determined were the highest correlation coefficients for total solids (0.928), fat (0.961), protein (0.985), casein (0.932), urea nitrogen (0.906), lactose (0.931), and somatic cells (0.872). The constructed calibration models were validated by full cross validation. The results of this study indicated that NIR spectroscopy is applicable for a rapid analysis of milk composition.

This paper deals with changes in the basic composition of sheep colostrum within the first 72 hours a�er parturition on the one hand and with the possibility of determining the major components of sheep colostrum by near-infrared spectroscopy on the other. Levels of essential, nonessential and total amino acids in sheep colostrum were determined by near-infrared reflectance spectroscopy (NIRS). Calibration was tested using the same set of samples. NIRS results were compared with reference data and no significant differences between them were found (P = 0.05). Calibration and validation models were constructed in the same way. Results of this study indicate that NIR spectroscopy can be used for a rapid analysis of amino acid contents in sheep colostrum.