Optical Methods Based on Ultraviolet, Visible, and Near-Infrared Spectra to Estimate Fat and Protein in Raw Milk: A Review

Abstract

The present manuscript focuses on reviewing the optical techniques proposed to monitor milk quality in dairy farms to increase productivity and reduce costs. As is well known, the quality is linked to the fat and protein concentration; in addition, this issue is crucial to maintaining a healthy herd and preventing illnesses such as mastitis and ketosis. Usually, the quality of the milk is carried out with invasive methods employing chemical reagents that increase the time analysis. As a solution, several spectroscopy optical methods have been proposed, here, the benefits such as non-invasive measurement, online implementation, rapid estimation, and cost-effective execution. The most attractive optical methods to estimate fat and protein in cow’s milk are compared and discussed considering their performance. The analysis is divided considering the wavelength operation (ultraviolet, visible, and infrared). Moreover, the weaknesses and strengths of the methods are fully analyzed. Finally, we provide the trends and a recent technique based on spectroscopy in the visible wavelength.

Pilot scale study on UV-C inactivation of bacterial endospores and virus particles in whole milk: evaluation of system efficiency and product quality

“…Our results demonstrate high scattering effect of WM, due to fat globules and proteins (micellar casein) as reported in the literature (Gunter-ward et al, 2018; Ward et al, 2019). There could be a minor scattering effect due to dissolved minerals and sugar (lactose), however it can be ignored because their proportionate size is lesser than the fat and protein components (Gastélum-Barrios et al, 2020).…”

Improved Process Control by Using the Effective Scattering Coefficients to Determine the Fat Content in Homogenized Cow-Based Milk with Multivariate Data Modeling

“…Compared to other spectroscopy-coupled PLS-R models, scattering-based techniques achieve good fat content determination results in raw or unhomogenized milk, also represented by their R 2 values and prediction outcomes. 12,40,41 Bogomolov et al investigated PLS-R models for determining the fat content in raw milk standards of various fat droplet sizes using different validation procedures. 4,15,17 Comparable robust models were built; however, more than one factor was needed because of measuring absorbance and using raw milk.…”

Role of Changes in Physical and Chemical Properties of Milk in Determination of Lambing in Ewes

“…In addition, the current study indicated that the light transmittance percentage became zero at the time of lambing and later. Presence of milk fat globule emulsion can interact with light transmission [23][24][25].…”