Identification of milk types using two different fluorescence spectroscopy techniques

Abstract

F LUORESCENCE spectroscopy is a technique used to determine fluorescence spectrum that emits by fluorescent compounds. Milk has more than one fluorescent compounds such as tryptophan, vitamin A. Quick identification of milk types is needed for milk quality control and safety. The ability of two different fluorescence spectroscopy techniques (front face fluorescence spectroscopy; FFFS and synchronous scanning fluorescence spectroscopy; SFS) was determined to differentiate 40 milk samples according to their species (10 samples for each of buffalo's, cow's, goat's and sheep's milk). The statistical methods, principal component analysis (PCA) and factorial discriminant analysis (FDA) were used for better understanding the obtained results. FDA was applied separately on the first five principal components obtained from PCA which performed on the two different fluorescence techniques. Results obtained from FDA showed that 100% of correct classification was obtained for data sets from the two different fluorescence techniques. The obtained results confirmed that both the FFFS and SFS were capable of differentiating milk species.

Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review

“…Several studies found that WPs, such as WPC, WPI, and whey permeate, are rich in bioactive compounds that can improve the texture, flavor, and overall quality of fermented milk beverages while also increasing their nutritional value, shelf life, and reducing waste (Janiaski et al., 2016; El‐Aidie, Hatem, et al., 2020; Sohrabi et al., 2016). The application of fresh AW represents an accessible and sustainable approach to producing functional probiotic products that can benefit small dairy factories (Elgarhi et al., 2020; Skryplonek & Jasińska, 2015). A mixture of AW, milk, condensed milk, and SMP can be used to create high‐quality probiotic fermented beverages.…”

Synchronous Front-Face Fluorescence Spectra: A Review of Milk Fluorophores

“…For example, the synchronous fluorescence method has been used to identify between different milk species [ 28 ], detect the presence of reconstituted milk in raw milk and in pasteurized milk [ 29 ], quantify protein content [ 30 ], classify the types of protein leaks in permeate streams [ 30 ] and identify the impact of milk heat treatment on coagulation [ 31 ]. Some studies have attempted to assign the observed peaks to a compound by referring to other researches [ 32 , 33 ]. Indeed, to the best of our knowledge, no study has systematically assigned or related each peak, that shows up on whole synchronous fluorescence spectra of milk, to a specific fluorophore.…”