Influence of feed source on determination of fat and protein in milk by near-infrared spectroscopy

Application of FT near spectroscopy for determination of true protein and casein in milk

“…One of these papers is that by Tsenkova et al (2000), who obtained the best results for proteins (R = 0.886). Purnomoadi et al (1999) (2001) and Turza et al (2002) agree on the basis of their results that NIR spectroscopy as such is a very suitable method for the determination of the basic composition of raw, non-homogenised milk. Lefier et al (1996) calculated the following standard errors of calibration after creating their calibration model: 0.048 for crude proteins and 0.035 for true proteins.…”

“…In raw milk, they determined the content of crude proteins and true proteins. An interesting paper dealing with the effect of the composition of feed rations for dairy cows on the spectroscopically determined fat and protein content in milk was published by Purnomoadi et al (1999). Ru and Glatz (2000) measured the composition of homogenized cow's milk.…”

Production of a novel fermented milk fortified with natural antioxidants and its analysis by NIR spectroscopy

“…In the literature, there are many applications of NIR spectroscopy for the determination of the quality (Adamopoulos, Goula, & Petropakis, 2001;Purnomoadi, Batajoo, Ueda, & Terada, 1999) or identity of dairy products (Karoui et al, 2005;Pillonel et al, 2003) and also for their shelf-life evaluation (Cattaneo, Giardina, Sinelli, Riva, & Giangiacomo, 2005).…”

Determination of fat, protein and moisture in ricotta cheese by near infrared spectroscopy and multivariate calibration

“…The fat model was influenced mainly by the second overtone of C-H stretch at 1,190 nm (position 1), the combination vibration of C-H at 1,400 nm (position 2) and the first overtone of the C-H stretch at 1,710 nm (position 3) (Burns and Ciurczak 2008). In the protein model, position 4 indicates the first overtone C-N-C symmetric stretch (2,465 nm), while 5 and 6 are related to the absorbance of the N-H peptide (2,160 nm) and of amino acids (2,264 nm), respectively (Purnomoadi et al 1999). In the case of moisture, the higher negative values for regression coefficients (*) are not directly related to the O-H bond.…”