NIR and Dairy Spectroscopy

Spectroscopy instruments have been added value of being portable and with optimal signal-to-noise design for faster measurements, and wide spectral coverage of 350-2500 nm for a variety of chemical and properties detection possibilities.

The value of NIR in the Dairy industry:

• “The NIR spectroscopy has been used to measure the content of various constituents in dairy products such as milk, milk powder, whey, and cheese”  (Tsenkova et al., 1999)
• “The composition of produced milk has great value for the dairy farmer. It determines the economic value of the milk and provides valuable information about the metabolism of the corresponding cow. Vis/NIR transmittance spectra of the milk samples gave accurate fat and crude protein predictions (R2 > 0.90) and useful lactose predictions (R2 = 0.88).” (Aernouts et al., 2011)
• “Contents of main components (e.g. fats, proteins, and carbohydrates) are one of the important factors for the quality of milk powder; NIR spectroscopy is a feasible way for the components determination of the milk powder based on the NIR spectra.” (Wu et al., 2008)