Analysis of Milk Constituents by the Near Infrared Spectrophotometric Method

Sato, Tetsuo; Yoshino, Masazumi; Furukawa, Sakon; Someya, Yukio; Yano, Nobuhiro; Uozumi, Jun; Iwamoto, Mutsuo

doi:10.2508/chikusan.58.698

Cited by 35 publications

(26 citation statements)

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“…The results were comparable with or superior to previously reported direct casein measurements by IR methods. 8,9 Casein, being a protein, is expected to have peaks around 1650, 1550 and 1250 cm 21 due to amide I, amide II and amide III, bands respectively. 10 A spectrum of casein taken as a potassium bromide pellet 11 shows the three distinct amide bands and another strong band in the region 2900-3000 cm 21 , due to C-H stretching.…”

Section: Resultsmentioning

confidence: 99%

Fourier Transform Infrared Spectrometric Method for the Rapid Determination of Casein in Raw Milk

Hewavitharana¹,

Brakel²

1997

Analyst

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A Fourier transform infrared (FTIR) spectrometric method was developed for the rapid, direct measurement of casein in raw milk. Data acquisition parameters such as resolution and the types of background spectra were studied in detail to achieve optimum conditions. Two chemometric approaches, partial least-squares (PLS) analysis and principal components regression (PCR), were used in data processing. The method was validated against the International Dairy Federation reference method and the results were satisfactory; the mean difference from the reference method was 0.041% casein. Regression analysis against the reference data gave a slope of 1.00 (± 0.052) and a correlation coefficient of 0.976.

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Section: Resultsmentioning

confidence: 99%

Fourier Transform Infrared Spectrometric Method for the Rapid Determination of Casein in Raw Milk

Hewavitharana¹,

Brakel²

1997

Analyst

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“…rapidity, non-destructive sample analysis and, especially, a great potential for on-line analysis (RU & gLATZ, 2000;ALBANELL et al, 2003). FT NIR method has been used to measure the content of various constituents in homogenised cow milk (SATO et al, 1987;RODRIgUEZ-OTERO, HERMIDA & CENTENO, 1997;RU & gLATZ, 2000;ŠAŠIČ & OZAKI, 2001). A few authors have reported analysis of non-homogenised milk samples (CHEN, IyO & KAWANO, 1999;LAPORTE & PAQUIN, 1999).…”

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confidence: 99%

Analysis of ewe's milk by FT Near Infrared spectroscopy: measurement of samples on Petri dishes in reflectance mode

Šustová¹,

Kuchtík²,

Kráčmar³

2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

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AbstractŠUSTOVá, K., KUCHTíK, j., KRáČMAR, S.: Analysis of ewe's milk by FT Near Infrared spectroscopy: measurement of samples on Petri dishes in reflectance mode. Acta univ. agric. et silvic. Mendel. Brun., 2006, LIV, No. 2, pp. 131-138 Our work deals with a possibility of determination of basic composition (dry matter, fat, protein, casein, lactose and urea nitrogen) of ewe's milk and colostrum by FT NIR spectroscopy. Samples of milk were warmed to 40 °C, agitated, cooled to 20 °C, transferred into Petri dishes and analysed by reference methods and by FT NIR in reflectance mode. The measured area was spaced by a metallic mirror. Statistically significant differences between the reference values and the calculated values of NIR were not found (p=0.05). Results of calibration for ewe's milk determined the highest correlation coefficients: dry matter 0.983, fat 0.989, true protein 0.997, casein 0.977, lactose 0.980 and urea nitrogen 0.973. The study showed that NIRS method, when samples of milk are measured on Petri dishes, is a useful technique for the prediction of dry matter, fat, protein and casein in ewe's milk. near-infrared spectroscopy, ewe's milk, dry matter, fat, protein, lactose, chemical composition

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“…Milk has been taken up as the first example because NIR spectroscopy has recently been used for quantitative analysis and quality eva l u ation of milk [22,25]. Chemometrics has been e m p l oyed for the ab ove purp o s e s , but so far there is no report about detailed NIR spectral analysis of milk.…”

Section: Two-dimensional (2d) Correlation Analysis Hasmentioning

confidence: 99%

Potential of two-dimensional correlation spectroscopy in analyses of NIR spectra of biological fluids. I. Two-dimensional correlation analysis of protein and fat concentration-dependent spectral variations of milk

Wang¹,

Tsenkova²,

Amari³

et al. 1998

Analusis

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T wo-dimensional (2D) corre l ation spectro s c o py has recently received keen interest because it is a totally n ew and powerful spectral analytical method [1][2][3][4]. The 2D correlation spectroscopy enables us to obtain spectral information not readily accessible from one-dimensional spectra by spreading spectral peaks over the second dimension [1][2][3][4][5][6][7]. Band assignments and studies of inter-and intramolecular interactions become easier by selective correlations between various bands in synchronous and asynchronous 2D correlation spectra. Probing the specific order of the spectral intensity va ri ations is also possible by inspecting the asynchronous 2D spectra. Two-dimensional (2D) correlation analysis hasbeen applied to analyze protein and fat concentration-dependent near-infrared (NIR) spectral variations of milk. Synchronous and asynchronous 2D correlation spectra of milk enhance spectral resolution and provide information about concentration-dependent intensity changes not readily accessible from one-dimensional spectra. The asynchronous 2D correlation map shows marked differences between the protein and fat concentration-dependent spectral changes.

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Analysis of Milk Constituents by the Near Infrared Spectrophotometric Method

Cited by 35 publications

References 0 publications

Fourier Transform Infrared Spectrometric Method for the Rapid Determination of Casein in Raw Milk

Fourier Transform Infrared Spectrometric Method for the Rapid Determination of Casein in Raw Milk

Analysis of ewe's milk by FT Near Infrared spectroscopy: measurement of samples on Petri dishes in reflectance mode

Potential of two-dimensional correlation spectroscopy in analyses of NIR spectra of biological fluids. I. Two-dimensional correlation analysis of protein and fat concentration-dependent spectral variations of milk

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