The use of infrared spectroscopy in the dairy industry

Chemometrics and visible-near infrared spectroscopic monitoring of red wine fermentation in a pilot scale

“…NIR spectroscopy is a powerful tool for general process monitoring in real time, and this is of particular interest to many industrial applications where it permits control of processes, for example, blend homogeneity and endpoint determination of process (Andersson et al, 2005). Several studies report the combination of spectroscopy and chemometrics in order to monitor physical or chemical properties during processing of several products in various industries such as pharmaceutical products, wood, ammonia production and milk (De Braekeleer et al, 1999;Jaumot et al, 2004;Van Sprang et al, 2003;Wust and Rudzik, 2003). In order to extract the maximum amount of information, full spectrum chemometric methods such as principal component analysis (PCA) and partial least squares are often used (Munck et al, 1998;Naes et al, 2000;Siebert, 2001).…”

Simultaneous prediction of acidity parameters (pH and titratable acidity) in Kefir using near infrared reflectance spectroscopy

“…If Kefir had to be prepared with any other type of milk such as sheep's, goats', camels' or buffalo's milk, it would be advisable to develop new calibrations because the composition of those types of milk differs from cows' milk (Wszolek, Tamime, Muir, & Barclay, 2001). In addition some authors (Osborne, 1992;Wüst & Rudzik, 2003) advised that different calibrations must be developed if the processing methods used differ (e.g., traditional versus technological).…”

“…Near infrared (NIR) spectroscopy is a very useful tool for the food industry, since it is a fast and reliable method that requires almost no sample preparation (Wüst & Rudzik, 2003). With NIR spectroscopy, it is possible to predict several compounds simultaneously, making it one of the fastest and most cost effective technologies currently available.…”

Low-cost visible–near infrared sensor for on-line monitoring of fat and fatty acids content during the manufacturing process of the milk

“…The NIR spectroscopy has been successfully used in the food industry in the quality control of different products, including the monitoring of diverse compounds in the dairy industry (Karoui & De Baerdemaeker, 2007;Wüst & Rudzik, 2003;Ying, Huang, Yu, & Xu, 2008). In the specific case of the dairy industry NIR spectroscopy has been applied in different ways: the analysis of the quality of the final product in terms of legal regulations and customer or producer specifications; the analysis of fat, protein and lactose content of the incoming milk from the farms and for the standardization of the milk (Frankhuizen, 2008).…”

“…In the specific case of the dairy industry NIR spectroscopy has been applied in different ways: the analysis of the quality of the final product in terms of legal regulations and customer or producer specifications; the analysis of fat, protein and lactose content of the incoming milk from the farms and for the standardization of the milk (Frankhuizen, 2008). The main advantages of NIR spectroscopy are that it is an inexpensive technique which gives accurate results; it is a non-destructive technique; with rapidly done on-line measurements and is an environmentally friendly technique (Kawamura et al, 2008;Wüst & Rudzik, 2003). Regarding its disadvantages, NIR spectra of milk undergo interferences from water because milk contains about 87% water (Materny, ElAbassy, Eravuchira, Donfack, & von der Kammer, 2010) which absorbs a great deal of light in NIR range.…”