“…Infrared spectroscopy is one of the most relevant technologies in the analysis of raw materials, process control and specifications of final products in the dairy industry [16]. Techniques such as near infrared (NIR), medium infrared (MIR) and Energy Dispersion Spectroscopy (EDS) have already been successfully applied in the food industry, for quality control [17] and in the evaluation of the quality of milk and dairy products, including powdered milk, whey and cheese [15][18][19] [20], as well as in the analysis of veterinary drug residues in liquid milk [4][21] [22] and powder [23].…”