Verification of fresh grass feeding, pasture grazing and organic farming by FTIR spectroscopy analysis of bovine milk

Food Research International

Volumn 60, Issue , 2014, Pages 59-65

  Capuano, Edoardo ^a   Rademaker, Jan ^b   van den Bijgaart, Harrie ^b   M van Ruth, Saskia ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Qlip NV   (Netherlands)

Author keywords

Authentication; Chemometrics; FTIR spectroscopy; Grass feeding; Milk; Pasture; PLS DA

Indexed keywords

AGRICULTURE; AUTHENTICATION; FEEDING;

CHEMOMETRICS; FTIR SPECTROSCOPY; MILK; PASTURE; PLS-DA;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

BOVINAE;

EID: 84900030007     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.12.024     Document Type: Article

References (50)

1. 13C NMR spectroscopy of triacylglycerols from cows and buffaloes' milks. Journal of Dairy Science 2000, 83:2432-2437.
2. Berrueta L.A., Alonso-Salces R.M., Héberger K. Supervised pattern recognition in food analysis. Journal of Chromatography A 2007, 1158(1-2):196-214.
3. Borin A., Ferrao M.F., Mello C., Althmann Maretto D., Poppi R.J. Least-squares support vector machines and near infrared spectroscopy for quantification of common adulterants in powdered milk. Analytica Chimica Acta 2006, 579:25-32.
4. Boscaini E., van Ruth S., Biasioli F., Gasperi F., Mark T.D. Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavour profile of grana padano, parmigiano reggiano, and grana trentino cheeses. Journal of Agricultural and Food Chemistry 2003, 51:1782-1790.
5. Capuano E., van der Veer G., Boerrigter-Eenling R., Elgersma A., Rademaker J., Sterian A., et al. Verification of Fresh Grass Feeding, Pasture Grazing and Organic Farming by Cows Farm Milk Fatty Acid Profile 2013, (submitted for publication).
6. Cecchinato A., De Marchi M., Gallo L., Bittante G., Cainier P. Mid-infrared spectroscopy predictions as indicator traits in breeding programs for enhanced coagulation properties of milk. Food Chemistry 2009, 92(10):5304-5313.
7. Coppa M., Martin B., Agabriel C., Chassaing C., Sibra C., Constant I., et al. Authentication of cow feeding and geographic origin on milk using visible and near-infrared spectroscopy. Journal of Dairy Science 2012, 95:5544-5551.
8. Couvreur S., Hurtaud C., Lopez C., Delaby L., Peyraud J.L. The linear relationship between the proportion of fresh grass in the cow diet, milk fatty acid composition, and butter properties. Journal of Dairy Science 2006, 89:1956-1969.
9. Cruz A.G., Cadena R.S., Alvaro M.B.V.B., Sant'Ana A.S., Oliveira C.A.F., Faria J.A.F., et al. Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts. LWT - Food Science and Technology 2013, 50:210-214.
10. De Marchi M., dalZotto R., Cassandro M., Bittante G. Milk coagulation ability of five dairy cattle breeds. Journal of Dairy Science 2007, 90(8):3986-3992.
11. Dewhurst R.J., Shingfield K.J., Lee M.R.F., Scollan N.D. Increasing the concentrations of beneficial polyunsaturated fatty acids in milk produced by dairy cows in high-forage systems. Animal Feed Science and Technology 2006, 131:168-206.
12. Dufour E., Riaublanc A. Potentiality of spectroscopic methods for the characterisation of dairy products, I - Front-face fluorescence study of raw, heated and homogenised milks. Le Lait 1997, 77:657-670.
13. Dufour E., Robert P., Renard D., Llamas L. Investigation of β-lactoglobulin gelation in water/ethanol solutions. International Dairy Journal 1998, 8:87-93.
14. Dupuy N., Duponchel L., Huvenne J.P., Sombret B., Legrand P. Classification of edible fats and oils by principal component analysis of Fourier transform infrared spectra. Food Chemistry 1996, 57:245-251.
15. Elgersma A. New developments in The Netherlands: Dairies reward grazing because of public perception. Grassland Science in Europe 2012, 17:420-422.
16. Elgersma A., Tamminga S., Ellen G. Modifying milk composition through forage - A review. Animal Feed Science and Technology 2006, 131:207-225.
17. Elisses J., Zee B. The freezing point of authentic cows' milk and farm tank milk in The Netherlands. Netherlands Milk and Dairy Journal 1980, 34:162-180.
18. Ellis K.A., Innocent G., Grove-White D., Cripps P., McLean W.G., Howard C.V., et al. Comparing the fatty acid composition of organic and conventional milk. Journal of Dairy Science 2006, 89:1938-1950.
19. Elschner M., Jacobi U., Buchberger J., Grun E. Untersuchungen zum Gefrierpunkt von Kuhmilch am Beispiel eines grossen Milcherzeugerbetriebes. Teil 2. Lebensmittelindustrie und Milchwirtschaft 1997, 5:188-192.
20. Frau M., Massanet J., Rossello' C., Simal S., Canellas J. Evolution of free amino acid content during ripening of Mahon cheese. Food Chemistry 1997, 60:651-657.
21. Galle S.A., Koot A., Soukoulis C., Cappellin L., Biasioli F., Alewijn M., et al. Typicality and geographical origin markers of protected origin cheese from The Netherlands revealed by PTR-MS. Journal of Agricultural and Food Chemistry 2011, 59(6):2554-2563.
22. Gorry P.A. General least-squares smoothing and differentiation by the convolution (Savitzky-Golay) method. Analytical Chemistry 1990, 62:570-573.
23. Hashimoto A., Kameoka T. Applications of infrared spectroscopy to biochemical, food, and agricultural processes. Applied Spectroscopy Reviews 2008, 43:416-451.
24. Henno M., Ots M., Joudu I., Kaart T., Kart O. Factors affecting the freezing point stability of milk from individual cows. International Dairy Journal 2008, 18:210-215.
25. Karoui R., Bosset J.-O., Mazerolles G., Kulmyrzaev A., Dufour E. Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruye're and L'Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: A preliminary investigation. International Dairy Journal 2005, 15:275-286.
26. Koca N., Kocaoglu-Vurma N.A., Harper W.J., Rodriguez-Saona L.E. Application of temperature controlled attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy for rapid estimation of butter adulteration. Food Chemistry 2010, 121:778-782.
27. Libnau F.O., Kvalheim O.M., Christy A.A., Toft J. Spectra of water in the near- and mid-infrared region. Vibrational Spectroscopy 1994, 7:24-2543.
28. Lin J., Brown C.W. Near-IR spectroscopic determination of NaCl in aqueous solution. Applied Spectroscopy 1992, 46:1809-1815.
29. Lipp M. Determination of the adulteration of butter fat by its triglyceride composition obtained by GC. A comparison of the suitability of PLS and neural networks. Food Chemistry 1996, 55:389-395.
30. Maamouri O., Rouissi H., Dridi S., Kammoun M., De Baerdemaeker J., Karoui R. Mid infrared attenuated total reflection spectroscopy as a rapid tool to assess the quality of Sicilo-Sarde ewe's milk during the lactation period after replacing soybean meal with scotch bean in the feed ration. Food Chemistry 2008, 106:361-368.
31. Manne R. Analysis of two partial-least-squares algorithms for multivariate calibration. Chemometrics and Intelligent Laboratory Systems 1989, 2:187-197.
32. Maraboli A., Cattaneo P., Maria T., Giangiacomo R. Detection of vegetable proteins from soy, pea, and wheat isolates in milk powder by near infrared spectroscopy. Journal of Near Infrared Spectroscopy 2002, 10(1):63-69.
33. McQueen D.H., Wilson R., Kinnunen A., Jensen E.P. Comparison of two infrared spectroscopic methods for cheese analysis. Talanta 1995, 42:2007-2015.
34. Morales-Almaraz E., Soldado A., Gonzales A., Martinez-Fernandez A., Dominguez-Vara I., de la Rosa-Delgado B., et al. Improving the fatty acid profile of dairy cow milk by combining grazing with feeding of total mixed ration. Journal of Dairy Research 2010, 77:225-230.
35. Nicolaou N., Xu Y., Goodacre R. MALDI-MS and multivariate analysis for the detection and quantification of different milk species. Analytical and Bioanalytical Chemistry 2011, 399:3491-3502.
36. Ntakatsane M.P., Yang X.Q., Lin M., Liu X.M., Zhou P. Short communication: Suitability of fluorescence spectroscopy for characterization of commercial milk of different composition and origin. Journal of Dairy Science 2011, 94:5375-5380.
37. Pillonel L., Ampuero S., Tabacchi R., Bosset J.O. Analytical methods for the determination of the geographic origin of Emmental cheese: Volatile compounds by GC/MS-FID and electronic nose. European Food Research and Technology 2003, 216:179-183.
38. Rodriguez-Saona L.E., Allendorf M.E. Use of FTIR for rapid authentication and detection of adulteration of food. Annual Review in Food Science and Technology 2011, 2:467-483.
39. Rutten M.J.M., Bovenhuis H., Heck J.M.L., van Arendonk J.A.M. Predicting bovine milk protein composition based on Fourier transform infrared spectra. Journal of Dairy Science 2010, 94:5683-5690.
40. Rutten M.J.M., Bovenhuis H., Hettinga K.A., van Valenberg H.J.F., van Arendonk J.A.M. Predicting bovine milk fat composition using infrared spectroscopy based on milk samples collected in winter and summer. Journal of Dairy Science 2009, 92:6202-6209.
41. Safar M., Bertrand D., Roberts P., Devaux M.F., Genot C. Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance. Journal of the American Oil Chemists' Society 1994, 71(4):371.
42. Savitzky A., Golay M.J.E. Smoothing and differentiation of data by simplified least squares procedures. Analytical Chemistry 1964, 36:1627-1639.
43. Slots T., Butler G., Leifert C., Kristensen T., Skibsted L.H., Nielsen J.H. Potentials to differentiate milk composition by different feeding strategies. Journal of Dairy Science 2008, 92:2057-2066.
44. Smiddy M.A., Huppertz T., van Ruth S. Triacylglycerol and melting profiles of milk fat from several species. International Dairy Journal 2012, 24(2):64-69.
45. Sorensen L.K., Lund M., Jull J. Accuracy of Fourier transform infrared spectrometry in determination of casein in dairy cows' milk. Journal of Dairy Research 2003, 70:445-452.
46. Souza S.S., Cruz A.G., Walter E.H.M., Faria J.A.F., Celeghini R.M.S., Ferreira M.M.C., et al. Monitoring the authenticity of Brazilian UHT milk: A chemometric approach. Food Chemistry 2011, 124:692-695.
47. Van de Voort F.R., Sedaman J., Emo G., Ismail A.A. Assessment of Fourier transform infrared analysis of milk. Journal of AOAC International 1992, 75:780-785.
48. White S.L., Bertrand A., Wade M.R., Washburn S.P., Green J.T., Jenkins T.C. Comparison of fatty acid content of Milk from Jersey and Holstein cows consuming pasture or a total mixed ration. Journal of Dairy Science 2001, 84:2295-2301.
49. Woodcock T., Downey G., O'Donnell C.P. Confirmation of declared provenance of European extra virgin olive oil samples by NIR spectroscopy. Journal of Agricultural and Food Chemistry 2008, 56:11520-11525.
50. Yang H., Irudayaraj J. Characterization of semisolid fats and edible oils by Fourier transform infrared photoacoustic spectroscopy. Journal of the American Oil Chemists' Society 2000, 77:291-295.