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Near-infrared spectroscopy analysis of foodstuffs is a relatively recent technique. Its principal advantage is speed of analysis, and it does not require sample pretreatment either. In this paper we review its application to powder dairy products, liquid milk, cheese, butter, and fermented milk products, mainly from the analysis of the major components point of view and also for the detection of adulterations and other determinations as well. Keywords: Near-infrared spectroscopy; dairy products

NIR transflectance spectroscopy was used to analyze fructose, glucose, and moisture in honey. A total of 161 honey samples were collected during 1992 (46), 1995 (58), and 1996 (57). Samples were analyzed by instrumental, enzymatic (fructose and glucose), and refractometric (moisture) methods. Initially, different calibrations were performed for each of the 3 years of sampling. Good predictions were obtained for all three components with equations of the particular year. But good predictions were not always obtained when the equations calculated one year were applied to samples from another year. To perform a lasting calibration, unique calibration (121 samples) and validation (40 samples) sets were built; honeys of the 3 years were included in both sets. Good statistics (bias, standard error of validation (SEV), and R(2)) were obtained for all three components of the validation set. No statistically significant differences (p = 0.05) were found between instrumental and reference methods.

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