spectroscopy methods in authentication of milk and dairy products

Introduction

The authentication of milk and dairy products is crucial for ensuring product quality, consumer trust, and regulatory compliance. Spectroscopy methods, combined with chemometric tools, have emerged as effective techniques for detecting adulteration and verifying the authenticity of these products. This synthesis reviews the key insights from recent research on the application of various spectroscopic techniques in the authentication of milk and dairy products.

Key Insights

Near-Infrared Spectroscopy (NIR) and Mid-Infrared Spectroscopy (MIR)
- NIR and MIR are effective for rapid, non-destructive analysis of dairy products, allowing for the detection of adulteration and determination of major components without the need for sample pretreatment .
- These techniques, when combined with chemometric tools, can accurately classify and authenticate dairy products, including the detection of multiple adulterants in raw milk .
Fluorescence Spectroscopy
- Synchronous fluorescence spectroscopy (SFS) is a cost-effective and less destructive method for identifying milk species in fermented dairy products and detecting adulteration, with high precision and low detection limits .
- SFS combined with multivariate methods can effectively discriminate between different milk types, such as buffalo and cow milk, and detect adulteration levels with high accuracy .
Fourier Transform Infrared Spectroscopy (FTIR)
- FTIR spectroscopy, coupled with chemometric analysis, is highly effective in authenticating raw milk from reconstituted milk and classifying milk samples based on farming systems .
- FTIR provides a rapid and accurate method for the simultaneous determination of multiple components in milk and dairy products, making it suitable for routine analysis by non-skilled personnel .
Laser Induced Breakdown Spectroscopy (LIBS)
- LIBS, combined with chemometric analysis, offers a fast and cost-effective method for quality control and detection of adulteration in milk, achieving high classification rates and robust quantification of adulterants like melamine.

Conclusion

Spectroscopic techniques such as NIR, MIR, SFS, FTIR, and LIBS, when combined with chemometric tools, provide powerful, rapid, and non-destructive methods for the authentication and detection of adulteration in milk and dairy products. These methods offer significant advantages over traditional chemical methods, including speed, cost-effectiveness, and the ability to handle complex sample matrices without extensive pretreatment. The integration of these techniques into routine quality control processes can enhance the reliability and efficiency of dairy product authentication.

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Spectroscopy methods in authentication of milk and dairy products

Summary

Introduction

Key Insights

Conclusion

Sources and full results

Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review

Spectroscopic techniques and multivariate data analysis methods can provide cheap and fast methods for determining the authenticity and detection of adulteration of dairy products.

Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions.

Dairy products can be authenticated for farming systems with acceptable accuracy using infrared spectra, fatty acid profiles, and sensory descriptions, but methods vary in sampling procedure, rapidity, and costs.

A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products

Spectroscopic techniques and chemometric tools, when combined with traditional methods, can effectively determine the quality and authenticity of dairy products.

Identification of cow, buffalo, goat and ewe milk species in fermented dairy products using synchronous fluorescence spectroscopy.

Synchronous fluorescence spectroscopy (SFS) effectively identifies milk species in fermented dairy products like yoghurt and cheese, providing a less destructive and less costly method for detecting adulteration.

Development and analytical validation of a screening method for simultaneous detection of five adulterants in raw milk using mid-infrared spectroscopy and PLS-DA.

The new screening method using mid-infrared spectroscopy and PLS-DA effectively detects five common adulterants in raw milk, making it suitable for dairy industry control and quality inspection.

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

Near-infrared spectroscopy is a fast and non-pretreated technique for analyzing dairy products, mainly for major components and adulteration detection.

Application of infrared reflectance spectroscopy to the analysis of milk and dairy products

Infrared reflectance spectroscopy offers a rapid, accurate, and non-skilled method for analyzing protein, fat, carbohydrate, non-protein nitrogen, and total solids in milk and liquid dairy products.

Qualitative and quantitative analysis of milk for the detection of adulteration by Laser Induced Breakdown Spectroscopy (LIBS).

Laser Induced Breakdown Spectroscopy (LIBS) effectively detects adulteration in milk, with a 98% correct classification rate and 100% robustness, making it a cost-effective method for quality control and traceability in the dairy industry.

Rapid discrimination between buffalo and cow milk and detection of adulteration of buffalo milk with cow milk using synchronous fluorescence spectroscopy in combination with multivariate methods

Synchronous fluorescence spectroscopy combined with multivariate methods effectively identifies buffalo milk as distinct from cow milk and detects adulteration with a limit of detection of 6%.

Authenticating Raw from Reconstituted Milk Using Fourier Transform Infrared Spectroscopy and Chemometrics

FTIR spectroscopy combined with chemometrics effectively authenticates raw milk from reconstituted samples, providing clear separation between the two classes of samples.

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