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The application of near infrared spectroscopy (NIRs) in milk-quality and security detection

Consumers are focused on the standard quality of their favourable daily products, where the dairy products have an important place. In order to ensure the high quality of dairy products, different measuring methods with high precision and accuracy are used in quality control. One of these methods is Near Infrared Spectroscopy (NIRs) that assures rapid quantitative and qualitative measurements. In this work five different milks, purchased on the market, were analysed, as well as one adulterated sample (goat's milk + cow's). The physical-chemical data (nutritional facts) and sensorial properties by a group of independent sensor-evaluators were analysed for all the samples. The physical-chemical composition was detected on the first day, and the sensorial evaluation was conducted on the fresh milk samples, as well as on the stored samples (maximum three days: fridge and room temperature). For all the samples NIR measurements were performed in triplicate, building a matrix of 120 samples with 800 columns (the columns contained the information about the milk vs. the absorbance data). Coupling of NIR spectroscopy and chemometrics ensures high accuracy and precision but also high reliability of quality and security detection. Principal Component Analysis (PCA) and Partial Least Squares (PLS) were applied in the qualitative and quantitative detection of milk quality. Results indicate the appropriateness of NIR spectroscopy as a method in quality detection of milk based on the storage method (fridge or room temperature), as well as for prediction of freshness, ensuring high quantitative precision by RPD values higher than 3.

NIR spectroscopy, milk, quality, adulteration

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