Reference-free spectroscopic determination of fat and protein in milk in the visible and near infrared region below 1000  nm using spatially resolved diffuse reflectance fiber probe

Bogomolov, Andrey; Belikova, Valeria; Galyanin, Vladislav; Melenteva, Anastasiia; Meyer, Hans

doi:10.1016/j.talanta.2017.02.047

Cited by 36 publications

(25 citation statements)

References 31 publications

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“…Milk, one kind of natural colloidal emulsion with complex components, such as protein, fat and lactose, provides most of the nutrients needed by our bodies (Bogomolov et al, 2017). In 2016, the dairy production in the whole world was 817 million tons.…”

Section: Introductionmentioning

confidence: 99%

Effect of homogenisation on detection of milk protein content based on NIR diffuse reflectance spectroscopy

Wang

Guo

Zhu

et al. 2018

Int J of Food Sci Tech

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Summary Investigating the effect of homogenisation on the prediction performance of protein content by using near‐infrared (NIR) spectroscopy is helpful to improve protein determination precision. For this purpose, the influence of homogenisation on milk fat globules and NIR spectra was analysed firstly. Then, NIR spectra of eighty‐seven cow milk samples before and after homogenisation were obtained. Multiplicative scatter correction was used to do spectral pretreatment. Uninformative variable elimination based on partial least squares (UVE‐PLS) and successive projection algorithm was used to extract characteristic variables. Partial least squares regression (PLSR) and least squares support vector machine models were established. The results showed that homogenisation made milk fat globules be distributed evenly, decreased the size of fat globules and improved NIR spectral repeatability and prediction precision on protein content. The best model was PLSR‐UVE‐PLS, having good and excellent protein prediction ability for un‐homogenised milk (RMSEP = 0.06 g/100 g, RPD = 2.69) and homogenised milk (RMSEP = 0.04 g/100 g, RPD = 3.59), respectively.

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Section: Introductionmentioning

confidence: 99%

Effect of homogenisation on detection of milk protein content based on NIR diffuse reflectance spectroscopy

Wang

Guo

Zhu

et al. 2018

Int J of Food Sci Tech

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“…The ultimate precision method for determination of milk fat content is the Röse-Gottlieb method (Bogomolov et al, 2017), which replaced the Butyrometric method described above. The Mojonnier analytical method, which is essentially the same as the Röse-Gottlieb method with its similar reference extraction (Choi et al, 2015), is used in the USA and Canada for much the same reasons that the Röse-Gottlieb method is used over the Butyrometric method (Kleyn et al, 1988).…”

Section: Reference Methodsmentioning

confidence: 99%

“…Tsenkova et al (1999) describes the statistical accuracy (in terms of root mean-square error -RMSE) on the MIR spectroscopic analysis for fat content at very high complexity of PLS regression calibration models. NIR and MIR Feng et al, 2013) are widespread for determination milk parameters, respectively milk fat (Bogomolov et al, 2017). For example, a study by Mlček et al (2016) reveals the determination of fat in milk using NIR which is calibrated by two routine methods (Gerber and Röse-Gottlieb).…”

Section: Routine Methodsmentioning

confidence: 99%

An Overview of Determination of Milk Fat: Development, Quality Control Measures, and Application

Kala¹,

Samková²,

Pecová³

et al. 2018

Acta Univ. Agric. Silvic. Mendelianae Brun.

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Milk fat content is an important indicator of milk quality because of nutritional and technological aspects of dairying. In this sense the milk fat determination is important practice procedure. The work goal was to do an effective overview and comparison of reference and routine methods of fat determination during their development. Nowadays, there exist a number of methods for determining milk fat content. Reference methods require accurate analysis in compliance with the International Standard ISO, whereas routine methods perform analysis using routine instrumental techniques for faster and cheaper results with acceptable accuracy. Quality control measures have a significant role for result determination reliability and they include internal quality controls, external quality controls, precision of evaluation, and blank samples. In conclusion, due to continuous development and improvement, routine methods will be used more often.

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“…This region is not often used for milk spectrophotometric analysis because of very intensive light scattering on the casein micelles and the necessity of sample dilution and pretreatment; the rare examples include the methods for determination of casein [54] and fat [56]. Some scattering-based techniques for fat and protein spectroscopic determination [64][65][66][67] exploit the longer wavelengths part of the visible spectrum often along with the short-wavelengths part of the NIR region (below 1100 nm). The chief advantage of Despite similarity in the background physical principles, analytical approaches, methods, and equipment for the spectral analysis of milk strongly differ in different spectral regions (UV, visible, NIR, MIR) and should be discussed separately.…”

Section: Uv-visible Spectroscopymentioning

confidence: 99%

Milk as a Complex Multiphase Polydisperse System: Approaches for the Quantitative and Qualitative Analysis

et al. 2020

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Milk is a product that requires quality control at all stages of production: from the dairy farm, processing at the dairy plant to finished products. Milk is a complex multiphase polydisperse system, whose components not only determine the quality and price of raw milk, but also reflect the physiological state of the herd. Today’s production volumes and rates require simple, fast, cost-effective, and accurate analytical methods, and most manufacturers want to move away from methods that use reagents that increase analysis time and move to rapid analysis methods. The review presents methods for the rapid determination of the main components of milk, examines their advantages and disadvantages. Optical spectroscopy is a fast, non-destructive, precise, and reliable tool for determination of the main constituents and common adulterants in milk. While mid-infrared spectroscopy is a well-established off-line laboratory technique for the routine quality control of milk, near-infrared technologies provide relatively low-cost and robust solutions suitable for on-site and in-line applications on milking farms and dairy production facilities. Other techniques, discussed in this review, including Raman spectroscopy, atomic spectroscopy, molecular fluorescence spectroscopy, are also used for milk analysis but much less extensively. Acoustic methods are also suitable for non-destructive on-line analysis of milk. Acoustic characterization can provide information on fat content, particle size distribution of fat and proteins, changes in the biophysical properties of milk over time, the content of specific proteins and pollutants. The basic principles of ultrasonic techniques, including transmission, pulse-echo, interferometer, and microbalance approaches, are briefly described and milk parameters measured with their help, including frequency ranges and measurement accuracy, are given.

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Reference-free spectroscopic determination of fat and protein in milk in the visible and near infrared region below 1000 nm using spatially resolved diffuse reflectance fiber probe

Cited by 36 publications

References 31 publications

Effect of homogenisation on detection of milk protein content based on NIR diffuse reflectance spectroscopy

Effect of homogenisation on detection of milk protein content based on NIR diffuse reflectance spectroscopy

An Overview of Determination of Milk Fat: Development, Quality Control Measures, and Application

Milk as a Complex Multiphase Polydisperse System: Approaches for the Quantitative and Qualitative Analysis

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