The Combination of Vibrational Spectroscopy and Chemometrics for Analysis of Milk Products Adulteration

Abstract

Milk products obtained from cow, goat, buffalo, sheep, and camel as well as fermented forms such as cheese, yogurt, kefir, and butter are in a category of the most nutritious foods due to their high contents of high protein contributing to total daily energy intake. For certain reasons, high price milk products may be adulterated with low-quality ones or with foreign substances such as melamine and formalin which are added into them; therefore, a comprehensive review on analytical methods capable of detecting milk adulteration is needed. The objective of this narrative review is to highlight the use of vibrational spectroscopies (near infrared, mid infrared, and Raman) combined with multivariate analysis for authentication of milk products. Articles, conference reports, and abstracts from several databases including Scopus, PubMed, Web of Science, and Google Scholar were used in this review. By selecting the correct conditions (spectral treatment, normal versus derivative spectra at wavenumbers region, and chemometrics techniques), vibrational spectroscopy is a rapid and powerful analytical technique for detection of milk adulteration. This review can give comprehensive information for selecting vibrational spectroscopic methods combined with chemometrics techniques for screening the adulteration practice of milk products.

Quantification of Adulterant Residues in UHT Milk Products using ATR-FTIR Spectroscopy Coupled with Multivariate Analysis

“…The wide consumption of milk by people around the globe leads to an increase in milk demand which is difficult to overcome due to limited production and supply. Other than that, the growth of the dairy market is also expected to continuously rising until the year of 2025, where the annual increase in production of skim milk powder is 2.0, 2.1 % increase for whole milk powder and 1.7 and 1.4 % production increase for butter and cheese respectively [3]. Thus, to meet the growing demand of the market, some irresponsible manufacturers have opted to use adulterants to increase the quantity of milk produced.…”

Cheese quality assessment by use of near-infrared spectroscopy

“…The presence of adulterants or foreign substances, which are different from those declared in labelled products, is important for consumers, producers, and regulatory agencies. In the last years, spectroscopic techniques have become widely used methods in food research for determining the authenticity and detecting adulteration of dairy products [10]. Adulteration of butter with cheaper vegetable fats was investigated by Heussen et al [11].…”

The Application of FTIR Spectroscopy and Chemometrics for the Authentication Analysis of Horse Milk

“…Milk authenticity is an important issue nowadays, not only for producers and consumers but also for the regulatory bodies, as consequently, some analytical methods capable of detecting the adulteration practice and quantifying the adulterants are needed [ 7 ]. These methods included ultraperformance liquid chromatography-tandem triple quadrupole mass spectrometry (UPLC-TOF MS) by determining the peptide markers [ 8 ] and metabolomics approach [ 9 ], LC-MS based on ion-trap for proteomics [ 10 ] and peptide analyses [ 11 ], GC-MS and GC-FID by determining fatty acid composition [ 12 ], differential scanning calorimetry (DSC) coupled with machine learning detecting the thermal profile of authentic and adulterated milk [ 13 ], and ICP-MS discriminating milk by geographical origin clustering [ 14 ].…”