Multivariate calibration of raw cow milk using NIR spectroscopy

At present, mid-IR spectroscopy is the preferred rapid method for milk analysis. NIR spectrometers have some advantages in comparison with mid-IR. The purpose of this study was to see a possibility of determining the total solids, fat and protein in milk. The total number of preserved raw cow milk s...

Full description

Saved in:
Bibliographic Details
Published in:Czech Journal of Food Sciences 2000-01, Vol.18 (1), p.1-4
Main Authors: O. Kukačková, L. Čurda, J. Jindřich
Format: Article
Language:English
Subjects:
fat, protein
near infrared spectroscopy
raw cow milk
total solids
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:At present, mid-IR spectroscopy is the preferred rapid method for milk analysis. NIR spectrometers have some advantages in comparison with mid-IR. The purpose of this study was to see a possibility of determining the total solids, fat and protein in milk. The total number of preserved raw cow milk samples was 65. NIR spectra were recorded in duplicate on the NIRS 6500 instrument (NIRSystems, Inc.) using a fiber optic probe. The reference method for milk samples used for calibration model was determined by oven drying to measure the total solids, by Gerber method to measure fat content, and by Kjeldahl method to measure protein content. A commercial spectral analysis NIRS 3 software was used to process and develop chemometric models. The calibration was calculated using the modified partial least squares (MPLS) regression. The following statistical values (correlation coefficient R and standard error of prediction SEP) were obtained: R = 0.975 and SEP = 0.160% for milk total solids, R = 0.967 and SEP = 0.179% for milk fat content, R = 0.965 and SEP = 0.049 % for protein content. Using the NIR instrument the multivariate models suitable for rapid fundamental analysis of milk were developed.
ISSN:1212-1800
1805-9317