The use of NIRS in the dairy industry: New trends and applications

Holroyd, Stephen E.

doi:10.1177/0960336017736239

Cited by 8 publications

(7 citation statements)

References 7 publications

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“…The presence of foreign material accidentally or intentionally added to milk can negatively affect the quality and safety of finished cheese products. The milk scandal in 2008 led to the development of NIRS methods for the detection of melamine and other untargeted adulterants (Holroyd, ). Several studies have reported the use of fast and reliable methodologies mainly based on NIR and Fourier transform (FT)‐IR techniques to identify the presence of adulterants in milk such as melamine (Fernández Pierna et al ., ; Chen et al ., ), urea (Jha et al ., ; Khan et al ., ), sodium bicarbonate and sodium citrate in milk (Cassoli et al ., ).…”

Section: Application Of Pat In Cheese Manufacturementioning

confidence: 99%

Section: Application Of Pat In Cheese Manufacturementioning

confidence: 99%

“…Comparison of the NIR fingerprint of milk samples to reference standard samples using multivariate analysis may be used to identify adulterants if present. This approach has been employed commercially in many NIRS applications to detect nontargeted adulterants in dairy products (Holroyd, 2017). Studies by He et al (2010) focused on the application of FT mid-infrared (FT-MIR), coupled with 2D correlation spectroscopic analysis, for discriminative analysis of milk adulterants (melamine, urea, tetracycline hydrochloride and glucose).…”

Section: Contaminants and Adulterantsmentioning

confidence: 99%

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Process analytical technology for cheese manufacture

Panikuttira

O’Shea

Tobin

et al. 2018

Int J of Food Sci Tech

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Summary Recent research on the development and application of process analytical technology (PAT) for cheese manufacture is reviewed in this article. PAT is a framework for innovative process manufacturing and quality assurance, which has been widely investigated for dairy processing applications, where particular processing challenges arise due to the variations in the physiochemical properties of milk. Cheese manufacturers are increasingly considering the adoption of a PAT approach to facilitate manufacture of cheese with enhanced product quality, safety and process efficiency. However, to date adoption of PAT in the dairy industry has been limited due to challenges associated with development and validation of calibration models, instrument variability, sanitary design and compatibility with processing environments. New technical developments in PAT tools, advances in chemometric modelling, robust data management tools and improved understanding of critical product and process parameters will facilitate further adoption of a PAT approach in cheese manufacture.

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Section: Application Of Pat In Cheese Manufacturementioning

confidence: 99%

Section: Application Of Pat In Cheese Manufacturementioning

confidence: 99%

Section: Contaminants and Adulterantsmentioning

confidence: 99%

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Process analytical technology for cheese manufacture

Panikuttira

O’Shea

Tobin

et al. 2018

Int J of Food Sci Tech

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“…A simpler and faster analytical technique is the near infrared (NIR) spectroscopy. This has become a leading approach for the quality control of milk, 17 to determine milk composition, 18,19 adulteration 20 or authenticity. 21 One of the reasons for the widespread use of NIR spectroscopy is the availability of photodetectors based on mercury cadmium telluride, which allow the analysis of the near-infrared band in the range from 750 nm to 3000 nm.…”

Section: Introductionmentioning

confidence: 99%

Short-wave near infrared spectroscopy for the quality control of milk

Asaduzzaman

Kerschbaumer

Bodner

et al. 2019

Journal of Near Infrared Spectroscopy

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The present study aims to demonstrate the potential use of short-wave near infrared spectroscopy for the quality control of raw cow milk samples, collected from high mountain areas. The sampling plan comprised three farms, all located within the same Alpine region (South Tyrol, Italy), but located at different altitudes (1900 m, 1050 m and 950 m a.s.l). Each farm used a similar extensive grassland-based farming system. For comparison, raw milk samples were also collected from a farm located in the valley (Milan, Italy), at 200 m a.s.l. and subjected to an intensive farming system. From each location, the samples were collected 10 times within one month of production. All the milk samples were analysed by diffuse trans-reflectance in the wavelength range from 850 to 1350 nm. Principal component analysis of the spectra revealed that the short-wave near infrared bands, respectively, 847, 1084, and 1095 nm, were the most important to distinguish milk between farms. The signal intensities of these wavelengths were used to build a multivariate control chart based on the Hotelling T2 statistic. The results showed that short-wave near infrared spectroscopy can be successfully used to monitor milk products in a fast, simple and on-line way.

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“…The FT-NIR spectroscopy method has recently become widely used in dairy industry and food science laboratory control because it allows multiparametric applications and has the advantage of not requiring chemical reagents and minimizing sample preparation. It operates in most phases of the dairy value chain, starting in farms with fresh milk to assess the product's composition value, before and during processing for process control and in final products to ensure the required specifications (Holroyd, 2017). Non-translucent materials such as cheese are analysed via diffuse reflection.…”

Section: Introductionmentioning

confidence: 99%

Fast and green method for analysis of Serra da Estrella

Lima¹,

Fontes²,

Guiné³

2019

Foodbalt

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Serra da Estrela (SE) cheese is a regional product making part of the gastronomic and socio-cultural heritage of Portugal. It has several aspects that make it unique, namely the manufacturing by the coagulation of raw sheep milk using the thistle flower of Cynara cardunculus L., obtaining a final buttery texture with an exclusive typical flavour. The aroma compounds of Serra da Estrela cheese result partially from the action of indigenous microorganisms and enzymes on lactose, lipids and proteins. Although SE production is very ancient, there are few studies concerning its nutritional composition but nowadays consumers demonstrate interest in understanding the global composition of cheese, since it's a product highly appreciated. In the last decades, the use of near infrared spectroscopy (FT-NIR) has become comparable with those of the classical methods with representative advantages such as minimum time sample preparation; it is a green technique (without using toxic reagents) and allows multiparametric determinations. To perform the present study, a total of 24 SE cheese samples were evaluated, originated from 6 representative producers and analysed with a FT-NIR Buchi NIRMaster ™ standalone spectrometer with a spectral range of 800-2500 nm and compared with classical methods. SE cheese samples were evaluated in terms of salt, moisture, protein and fat content. In all the studied samples the moisture varied between 42% and 53%, the fat content between 19.6 and 33.3%, the protein content between 18.6 and 26.7% and the salt between 0.7 and 2.2%. The results showed a significant agreement between the pairs of values obtained for the studied parameters.

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The use of NIRS in the dairy industry: New trends and applications

Cited by 8 publications

References 7 publications

Process analytical technology for cheese manufacture

Process analytical technology for cheese manufacture

Short-wave near infrared spectroscopy for the quality control of milk

Fast and green method for analysis of Serra da Estrella

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