Analysis of Dairy Products by Near-Infrared Spectroscopy: A Review

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 8, 1997, Pages

  Rodriguez Otero, Jose L ^a   Hermida, Maria ^b   Centeno, Juan ^c  

^a Facultad de Veterinaria   (Spain)

^b Laboratorio de Mouriscade   (Spain)

^c Centro de Investigacions Agrarias de Mabegondo   (Spain)

Author keywords

Dairy products; Near infrared spectroscopy

Indexed keywords

EID: 0642316921     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960744p     Document Type: Review

References (40)

1. Andersen, T.; Brems, N.; Borglun, M. M.; Kold-Christensen, S.; Hansen, E.; Jorgensen, J. H.; Nygaard, L. Modern Laboratory Practice - 1: Chemical Analyses. In Modern Dairy Technology. Advances in Milk Products; Robinson, R. K., Ed.; Elsevier Applied Science Publishers Ltd.: London, U.K., 1986; Vol. 1, Chapter 6.
2. AOAC. Official Methods of Analysis of AOAC International, 16th ed.; AOAC: Arlington, VA, 1995; Chapter 33.
3. APHA. In Standard Methods of Analysis for The Examination of Dairy Products, 16th ed.; Marshall, R. T., Ed.; American Public Health Association: Washington, DC, 1992; Chapter 15.
4. Baer, R. J.; Frank, J. F.; Loewenstein, M. Compositional analysis of nonfat dry milk using near infrared diffuse reflectance spectroscopy. J. Assoc. Off. Anal. Chem. 1983a, 66, 858-863.
5. Baer, R. J.; Frank, J. F.; Loewenstein, M.; Birth, G. S. Compositional analysis of whey powders using near infrared diffuse reflectance spectroscopy. J. Food Sci. 1983b, 48, 959-961.
6. Ben Gera, I.; Norris, K. H. Influence of fat concentration on the absorption spectrum of milk in the near infrared region. Isr. J. Agric. Res. 1968, 18, 117-124.
7. Biggs, D. A.; Johnsson, G.; Sjuanja, L. O. Analysis of fat, protein, lactose and total solids by infrared absorption. Rapid indirect methods for measurement of the major components of milk; International Dairy Federation: Brussels, Belgium, 1987; pp 21-30.
8. Burns, D. A.; Margoshes, M. Historical development. In Handbook of near infrared analysis; Burns, D. A., Ciurczak, E. W., Eds.; Marcel Dekker Inc.: New York, 1992; Chapter 1.
9. Casado, P.; Blanco, C. Métodos instrumentales para el análisis de la leche; ANQUE: Madrid, Spain, 1978; pp 159-172.
10. Casado, P.; Blanco, C.; Pozas, A. Análisis de las leches en polvo por espectroscopia de reflectancia difusa (Analysis of dried milk by difusse reflectance spectroscopy). Rev. Esp. Lechería 1978, 108, 97-113.
11. De Vilder, J.; Bossuyt, R. Practical experiences with an Infra-Alyzer 400 in determining the water, protein and fat content of milk powder. Milchwissenschaft 1983, 38, 65-69.
12. Diaz-Carrillo, E.; Muñoz-Serrano, A.; Alonso-Moraga, A.; Serradilla-Manrique, J. M. Near infrared calibration for goats milk components: protein, total casein, α-casein, β-casein, κ-casein, fat and lactose. J. Near Infrared Spectrosc. 1993, 1, 141-146.
13. Downey, G.; Robert, P.; Bertrand, D.; Kelly, P. M. Classification of commercial skim milk powders according to heat treatment using factorial discriminant analysis of near infrared reflectance spectra. Appl. Spectrosc. 1990, 44, 150-155.
14. Frank, J. F.; Birth, G. S. Applications of near infrared reflectance spectroscopy to cheese analysis. J. Dairy Sci. 1982, 65, 1110-1116.
15. Frankhuizen, R. Near-infrared analysis of dairy products. In Handbook of near infrared analysis; Burns, D. A., Ciurczak, E. W., Eds.; Marcel Dekker, Inc.: New York, 1992; Chapter 22.
16. Frankhuizen, R.; Van der Veen, N. G. Determination of major and minor constituents in milk powders and cheese by near infrared reflectance spectroscopy. Neth. Milk Dairy J. 1985, 39, 191-207.
17. Giangiacomo, R.; Nzambonimpa, R. Approach to near infrared spectroscopy; International Dairy Federation: Brussels, Belgium, 1994; pp 37-42.
18. Giangiacomo, R.; Braga, F.; Galliena, C. Use of near-infrared spectroscopy to detect whey powder mixed with milk powder. In Making light work: advances in near infrared spectroscopy; Murray, I., Cowe, I. A., Eds.; VCH Publishers: New York, 1991; pp 399-407.
19. Goulden, J. D. S. Diffuse reflexion spectra of dairy products in the near infrared region. J. Dairy Res. 1957, 24, 242-251.
20. Grappin, R.; Pitton, C.; Noel, Y. Methodes rapides d'appreciation de la qualite du lait cru destine a la transformation fromagere. Nuevos métodos tecnológicos para productos lácteos; Consellería de Agricultura: Gandería e Montes, Santiago de Compostela, Spain, 1991; pp 85-109.
21. IDF. STANDARD 141A. Determination of milkfat, protein and lactose content. Guide for the opetation of mid-infrared instruments; International Dairy Federation: Brussels, Belgium, 1990.
22. Kamishikiryo-Yamashita, H.; Oritani, Y.; Takamura, H.; Mabota, T. Protein content in milk by near infrared spectroscopy. J. Food Sci. 1994, 59, 313-315.
23. Klenke, M.; Schneemann, T. Lean Production mit near-infrared-Inline Messungen (The lean production concept using near-infrared inline measurements). Dtsch. Milchwirtsch. 1993, 44, 944-946.
24. Martens, H.; Naes, T. Multivariate Calibration; John Wiley & Sons: Chichester, U.K., 1993; Chapter 3.
25. Molt, K.; Kohn, S. Chemometrie an Schmelzkäseprodukten in der Qualitätskontrolle und Prozeßanalytic (Near-infrared spectroscopy. Chemometric method for quality control and process analysis of processed cheese products). Dtsch. Milchwirtsch. 1993, 44, 1102-1107.
26. Osborne, B. G.; Fearn, T.; Hindle, P. H. Practical near-infrared spectroscopy with applications in food and beverage analysis; Longman Scientific & Technical: Harlow, U.K., 1993.
27. Pascual Amoros, J. J.; Molina Pons, M. P. Calibración de un método automático NIR analysis en la determinación de las materias proteicas de la leche de oveja. Anales de Investigación del Master en Ciencia e Ingeniería de los Alimentos; Universidad Politécnica de Valencia: Valencia, Spain, 1994; pp 307-322.
28. Pedretti, N.; Bertrand, D.; Semenou, M.; Robert, P.; Giangiacomo, R. Applications of an experimental design to the detection of foreing substances in milk. J. Near Infrared Spectrosc. 1993, 1, 174-184.
29. Pierce, M. M.; Wehling, R. L. Comparison of sample handling and data treatment methods for determining moisture and fat in Cheddar cheese by near infrared spectroscopy. J. Agric. Food Chem. 1994, 42, 2830-2835.
30. Robert, P.; Bertrand, D.; Devaux, M. F.; Grappin, R. Multivariate analysis applied to near infrared spectra of milk. Anal. Chem. 1987, 59, 2187-2191.
31. Rodriguez-Otero, J. L.; Hermida, M. Analysis of fermented milk products by near infrared reflectance spectroscopy. J. AOAC Int. 1996, 79, 817-821.
32. Rodriguez-Otero, J. L.; Hermida, M.; Cepeda, A. Determination of fat, protein and total solids in cheese by near infrared reflectance spectroscopy. J. AOAC Int. 1995, 78, 802-806.
33. Rodriguez-Otero, J. L.; Centeno, J.; Hermida, M. Applications of near infrared transflectance spectroscopy to the analysis of fermented milks. Milchwissenschaft 1997, 52, 196-200.
34. Sato, T.; Kawano, S.; Iwamoto, M. Detection of foreign fat adulteration of milk by near infrared spectroscopic method. J. Dairy Sci. 1990, 73, 3408-3413.
35. Van Reusel, A.; Klijn, C. J. Dye binding method for determination of protein content of milk. Rapid indirect methods for measurement of the major components of milk; International Dairy Federation: Brussels, Belgium, 1987; Chapter 3.
36. Van Reusel, A.; Oger, R. Turbidimetric determination of the fat content of milk. Rapid indirect methods for measurement of the major components of milk; International Dairy Federation: Brussels, Belgium, 1987; Chapter 5.
37. Verbiese, Y. Mesure d'humidité en continu par absorption infrarouge dans les industries agro-alimentaires et alimentaires (On-line moisture determination by infrared absorption in food industry). Ind. Alimen. Agric. 1981, 9, 759-768.
38. Weaver, R. W. V. Near infrared reflectance analysis applied to dairy products. Abstracts of Papers; Challenges to contemporary dairy analytical techniques; Royal Society of Chemistry: Reading, U.K., 1984.
39. Wehling, R. L.; Pierce, M. M. Determination of moisture in Cheddar cheese by near infrared reflectance spectroscopy. J. Assoc. Off. Anal. Chem. 1988, 71, 571-574.
40. Wüst, E. Was bieten die verschiedenen Auswertungsalgorithmen dem Anwender (What do different algorithms offer the user)? Milchwirtsch. Ber. 1994, 119, 94-99.