Near-infrared spectroscopic sensing system for on-line milk quality assessment in a milking robot

Abstract

A near-infrared (NIR) spectroscopic sensing system was constructed on an experimental basis. This system enabled NIR spectra of raw milk to be obtained in an automatic milking system (milking robot system) over a wavelength range of 600 nm to 1050 nm. Calibration models for determining three major milk constituents (fat, protein and lactose), somatic cell count (SCC) and milk urea nitrogen (MUN) of unhomogenized milk were developed, and the precision and accuracy of the models were validated. The coefficient of determination (r2) and standard error of prediction (SEP) of the validation set for fat were 0.95 and 0.25%, respectively. The values of r2 and SEP for lactose were 0.83 and 0.26%, those for protein were 0.72 and 0.15%, those for SCC were 0.68 and 0.28 log SCC/mL, and those for MUN were 0.53 and 1.50 mg/dL, respectively. These results indicate that the NIR spectroscopic system can be used to assess milk quality in real time in an automatic milking system. The system can provide dairy farmers with information on milk quality and physiological condition of an individual cow and, therefore, give them feedback control for optimizing dairy farm management. By using the system, dairy farmers will be able to produce high-quality milk and precision dairy farming will be realized

Potential of Multispectral Imager to Characterize Anisotropic French PDO Cheeses: A Feasibility Study

“…For example, NIR and MIR spectroscopies have been used to predict some physico-chemical, sensory or functional properties of cheeses (e.g., control of coagulation and syneresis). [1,2] Regarding fluorescence spectroscopy, it has been widely utilized as a: (1.) technique allowing the determination of the structure evolution during the coagulation of milk; (2.)…”

“…The Product Denomination of Origin (PDO) is a guarantee for consumers of the uniqueness of several food products, particularly cheeses, and could be considered as an effective marketing tool for the producers. [1] Regulatory agencies are concerned with the prevention of economic fraud, while the food processor needs relevant information to maintain the quality level of a brand in order to protect it. In both those situations, the image of a branded food product could be severely damaged.…”

Rapid detection and quantification of milk adulteration using infrared microspectroscopy and chemometrics analysis

“…Main advantages of IR include its ability to analyse samples with little or no sample preparation, ease of use, fast data collection, high sensitivity and specificity and capability to serve as ''fingerprint'' technique. Mid-infrared (MIR) and Near-infrared (NIR) spectroscopy has been widely used for determination of several milk properties (e.g., fat, protein and lactose) (Etzion, Linker, Cogan, & Shmulevich, 2004;Kawasaki et al, 2008), but only a limited studies describe its use to monitor milk authenticity. He, Liu, Yang, and Xu (2010) has evaluated a method using MIR spectroscopy combined with two-dimensional (2D) correlation to detect adulteration in milk by addition of melamine, urea, glucose and tetracycline hydrochloride.…”

NMR spectroscopy as a screening tool to validate nutrition labeling of milk, lactose-free milk, and milk substitutes based on soy and grains

“…The most frequently used technique for lactose determination in milk and dairy products is an enzymatic assay based on spectrophotometric measurement, which is also the German reference method (Amtliche Sammlung von Untersuchungsverfahren 2010). Other approaches include biosensors (Ammam and Fransaer 2010), colorimetry (Bakos et al 2002), near-infrared (NIR) spectroscopy (Kawasaki et al 2008;Woo et al 2002), Fourier transform infrared spectroscopy (Lefier et al 1996), or chromatographic techniques (Eadala et al 2009;Paredes et al 2006;Schuster-Wolff-Bühring et al 2011). Besides being comparably time-consuming, none of these methods appear to be appropriate for our purpose to provide a rapid screening of nutrition parameters.…”