Near Infrared Calibrations for Goat's Milk Components: Protein, Total Casein, α_s-, β- and k-caseins, Fat and Lactose

Abstract

A fast and inexpensive method to quantify the main constituents of goat's milk using near infrared (NIR) spectroscopy, is proposed. Since the efficiency of milk-to-cheese transformation depends on the total amount of casein, as well as on the relative proportions of the different types of caseins, it is desirable to quantify not only protein, fat and lactose, as is normally done routinely in the cheese industry and milk recording schemes, but also total casein, α s -, βand k-caseins. Quantities of these main components have been measured in milk samples of three Spanish breeds of goats, using traditional chemical, electrophoretical and densitometric laboratory methods in order to produce NIR calibrations for total protein, total casein, casein fractions (α s -, βand k-caseins), fat and lactose. Low standard errors and high coefficients of determinations have been obtained for the calibrations and validations. Goat's milk spectra are described, and the contribution of different components to the observed pattern is discussed. Due to the low cost, facility and rapidity of the analyses after the spectrophotometer has been calibrated for each milk component, the use of near infrared spectroscopy becomes a suitable tool to analyse large numbers of samples and, therefore, very suitable for dairy goat recording schemes.

Application of FT near spectroscopy for determination of true protein and casein in milk

“…From their results and on the basis of other studies, they arrived at the conclusion that the FTIR spectrometer was significantly better than the standard filtration instrument as it provided more spectral information on individual milk samples. Diaz-Carrillo et al (1993) paid most attention to the determination of the basic components of goat's milk by the NIR spectroscopy. In their paper they reported high correlation coefficients that are comparable with our results.…”

Analysis of goat's milk by FT Near Infrared spectroscopy

“…Stanovením základních složek kozího mléka NIR spektroskopií se nejvíce zabýval kolektiv DIAZ -CARRILLO (1993). Ve svých pracích dosáhli vysokých korelačních koefi cientů, které jsou srovnatelné s našimi výsledky.…”

“…V naší práci je hodnota R vyšší, a to 0,99 se SEP 0,09 %. Pro obsah kaseinu, tuku a laktózy naměřil DIAZ -CARRILLO (1993) blízká infračervená spektroskopie, kozí mléko, tuk, čisté bílkoviny, kasein, laktóza, chemické složení, somatické buňky PODĚKOVÁNÍ Příspěvek byl zpracován s podporou Výzkumného záměru č. MSM6215648905 "Biologické a technologické aspekty udržitelnosti řízených ekosystémů a jejich adaptace na změnu klimatu" uděleného Ministerstvem školství, mládeže a tělovýchovy České republiky.…”

“…Kozí mléko má v porovnání s mlékem kravským nižší absorpci v IČ oblasti, a proto je pro měření složení kozího mléka nutné používat samostatných kalibrací. Aplikací NIR spektrometrie k analýze kozího mléka se zabývá jen velmi málo prací (DIAZ -CARRILLO et al, 1993;ALBANELL et al, 2003). O možnosti stanovovat základní složení kozího mléka se zmiňují autoři GIANGIACOMO & CATTANEO (2004).…”

Genetic Factors that Regulate Milk Protein and Lipid Composition in Goats

“…Advances in infrared spectroscopy techniques, however, may overcome this difficulty by providing accurate measurements of the clotting protein fraction at a reasonable cost and time expense (Díaz-Carrillo et al 1993). Fat content, another important factor determining cheese yield, is routinely recorded and it has been included as an important selection objective in most of breeding programs (Barillet 2007).…”