Dairy alerts - October 1999

By Leatherhead Food RA | 20 October 1999

Near-infrared analysis of fat,protein, and casein in cow's milk. Although the determination of the principal constituents of milk is important in the dairyindustry, reference analyses for fat, protein and casein are expensive and time-consuming.Near-infrared spectroscopy offers a rapid, precise and non-destructive method requiring nosample preparation. The feasibility of using NIR analysis for determining fat, crudeprotein, true protein and casein in bovine milk was evaluated. The effects ofhomogenization on NIR determinations of milk fat were also studied. The results showedthat partial calibration including homogenized and non-homogenized samples only would bebetter for accurate NIR fat determination. Low standard errors of prediction andvalidation were achieved.

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Near-infrared analysis of fat,protein, and casein in cow's milk. Although the determination of the principal constituents of milk is important in the dairyindustry, reference analyses for fat, protein and casein are expensive and time-consuming.Near-infrared spectroscopy offers a rapid, precise and non-destructive method requiring nosample preparation. The feasibility of using NIR analysis for determining fat, crudeprotein, true protein and casein in bovine milk was evaluated. The effects ofhomogenization on NIR determinations of milk fat were also studied. The results showedthat partial calibration including homogenized and non-homogenized samples only would bebetter for accurate NIR fat determination. Low standard errors of prediction andvalidation were achieved.

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