Spectroscopic Method (Ftir-Atr) and Chemometric Tools to Detect Cow's Milk Addition to Buffalo's Milk

Discriminating traditional Coalho cheese by origin is important to ensure authenticity. The middle and near infrared spectroscopy and analytical measures associated with different chemometric approaches were used to characterise and discriminate Coalho cheese from different mesoregions of the State of Bahia, Brazil. Principal Component Analysis and Linear Discriminant Analysis were able to show the difference between cheeses. where better discrimination was observed using near infrared spectroscopy, which formed distinct groups by region and correct classification up to 90.00%. The infrared spectroscopy, especially the near infrared, showed to be very useful in the quick discrimination of cheeses according to their origin.

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“…The maximum absorbance associated with the wavenumber range was used as variables for statistical analysis (Silva et al . 2020).…”

Section: Methodsmentioning

confidence: 99%

“…The covariance matrix (S) was used and the number of principal components (PCs) were determined by considering the criterion of the interpretable factors, the eigenvalue diagram (screenplot) and the variance of the original data with representation >70.00% (Silva et al . 2020).…”

Section: Methodsmentioning

confidence: 99%

Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Silva

Jesus

Onelli

et al. 2021

Int J of Dairy Tech

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“…Other recent studies applied spectroscopy associated with multivariate statistics to verify the authenticity of buffalo milk. Silva et al [ 26 ], analysed lyophilized milk samples with attenuated reflectance (ATR)-FTIR in association with PCA and artificial neural network. The authors could detect differences between different milk species only accounting for 40% of adulteration and could not assess the content of cow’s milk added to buffalo milk, but only its presence.…”

Section: Resultsmentioning

confidence: 99%

Mid-infrared (MIR) spectroscopy for the detection of cow’s milk in buffalo milk

Spina¹,

Ceniti²,

Piras³

et al. 2022

J Anim Sci Technol

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In Italy, buffalo mozzarella is a largely sold and consumed dairy product. The fraudulent adulteration of buffalo milk with cheaper and more available milk of other species is very frequent. In the present study, Fourier transform infrared spectroscopy (FTIR), in combination with multivariate analysis by partial least square (PLS) regression, was applied to quantitatively detect the adulteration of buffalo milk with cow milk by using a fully automatic equipment dedicated to the routine analysis of the milk composition. To enhance the heterogeneity, cow and buffalo bulk milk was collected for a period of over three years from different dairy farms. A total of 119 samples were used for the analysis to generate 17 different concentrations of buffalo-cow milk mixtures. This procedure was used to enhance variability and to properly randomize the trials. The obtained calibration model showed an R 2 ≥ 0.99 ( R 2 cal. = 0.99861; root mean square error of cross-validation [RMSEC] = 2.04; R 2 val. = 0.99803; root mean square error of prediction [RMSEP] = 2.84; root mean square error of cross-validation [RMSECV] = 2.44) suggesting that this method could be successfully applied in the routine analysis of buffalo milk composition, providing rapid screening for possible adulteration with cow’s milk at no additional cost.

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“…2019), and identification of the mixture of milk of different species (Silva et al . 2020); thus, the application of MIR and NIR has also been shown to be an emerging and innovative alternative to assess the authenticity of cheeses (Jesus et al . 2020; Silva et al .…”

Section: Spectroscopic Techniques In Infraredmentioning

confidence: 99%

“…In addition to direct application in cheeses, the MIR has also been applied to check adulterations in the milk, with adulterations being identified as the mixture of milk of different species (Silva et al . 2020); the presence of water or whey to increase the volume of milk, with the addition of density reconstitutes (starch, sucrose and urea); and the compounds to mask acidity (sodium hydroxide and sodium bicarbonate), to conserve milk (hydrogen peroxide) and to simulate the increase in protein content (urea) (Conceição et al . 2019).…”

Section: Application Of Spectroscopic Techniques For Cheese Authentic...mentioning

confidence: 99%

Application of infrared spectroscopic techniques to cheese authentication: A review

Silva

Santos

Ferrão

2022

Int J of Dairy Tech

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Infrared spectroscopy has been shown to be efficient in cheese authentication due to the advantages of high sensitivity and speed of analysis, especially when associated with chemometrics. This review discusses approaches on the authenticity, the principles of near‐ and middle‐infrared techniques and the importance of chemometrics for cheese authentication. The spectroscopic techniques proved to be promising for the cheese geographical origin identification, analysis of adulterants and monitoring of maturation stages. The application of principal component analysis, partial least squares and linear discriminant analysis associated with spectroscopy has provided powerful tools for the cheese authentication.

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Spectroscopic Method (Ftir-Atr) and Chemometric Tools to Detect Cow's Milk Addition to Buffalo's Milk

Cited by 10 publications

References 0 publications

Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Mid-infrared (MIR) spectroscopy for the detection of cow’s milk in buffalo milk

Application of infrared spectroscopic techniques to cheese authentication: A review

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