Fourier transform infrared spectroscopy and multivariate analysis of milk from different goat breeds

Abstract

A deeper understanding of milk composition from different dairy goat breeds would address the potential variance in quality control, as well as to optimize the production process of dairy products. Understanding these parameters will assist in evaluating goat milk quality. This study was designed to identify potential differentiating features the milk from different goat breeds based on fourier transform infrared spectroscopy (FTIR) coupled with multivariate analysis to detect the compositional differences. Eighteen freeze-dried goat milk samples of different breeds (Jamnapari, Saanen and Toggenburg) were analyzed. The results showed a clear discrimination between three different breeds using Partial least square discriminant analysis. The value Q 2 and R 2 Y values are 0.981 and 0.958, which means the model exhibited goodness-of-fit and predictive features that would allow milk samples to be segregated by breed reliably. Result of chemical composition show Jamnapari milk was superior in terms of protein, fat and lactose content with values of 3.7%, 4.20%, and 5.30%, respectively, compared to other breeds. These analyses showed that only Jamnapari goat milk is different compared to the other two breeds.

Application of genetic algorithm and multivariate methods for the detection and measurement of milk‐surfactant adulteration by attenuated total reflection and near‐infrared spectroscopy

“…Based on the results, the R 2 Y and Q 2 Y values for the samples were 0.189, −0.0331, respectively. As the values of R and Q are less than or equal to 0.4 and −0.05, these are acceptable 51 . So, all models were valid and significant.…”

Understanding the effect of milk composition and milking season on quality characteristics of chhana

“…Representative FTIR spectra of whole milk samples of CM, BM, and MM and their respective chhana samples in the region 4,000–900 cm −1 are shown in Figure 5. Five major regions were studied in various milk samples (Salleh et al, 2019): (a) CO stretching vibration band of polysachharides (1,160–1,050 cm −1 ); (b) stretching vibration of CO and NH band of amide I band (proteins) at 1,680 cm −1 ‐1,645 cm −1 ; (c) stretching vibrational shoulder band of carbonyl and esters (fats) at 1,900 cm −1 –1742 cm −1 ; (d) stretching vibrational band for saturated/ unsaturated (CH) functional groups present (3,000‐2,800 cm −1 ); and (e) stretching vibrational bands for OH region around 3,625–3,150 cm −1 (water) along with stretching band of NH (Figure 5).…”

Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine

“…Besides, goat’s milk is characterized by having an easier digestion in relation to cow’s milk because it has a higher percentage of short and medium chain fatty acids (C6–C14) and smaller fat globular sizes. In addition, β-carotene, present only in cow’s milk, is the target component for the differentiation of these two milk species from one another [ 76 ]. Forty-two milk samples (with 5% increments from 0 to 100%) were prepared from organic full-fat cow and goat milk.…”