Milk samples (150 cow and 217 camel milk samples) were analyzed for protein, fat, lactose and total solids by near and mid-infrared transmission spectroscopy. Excellent positive correlations between the two methods were obtained for both types of milk (p < 0.001); for protein (r ≥ 0.96), fat (r ≥ 0.99), lactose (r = 0.82) and total solids (r = 0.90). The mean of the relative difference ((MIR values – NIR values)/0.5 (MIR values + NIR values) × 100%) for cow and camel milk were, for protein (+8.2 & +13.4%), fat (−9.3 & +0.9%), lactose (−5.4 & −0.7%) and total solids (−2.2 & −3.4%), respectively. The difference between the two methods may be due to the effects of differences in milk homogeneity, especially with respect to casein micelles and fat globules.
- Infra-red transmission spectroscopy
- Total solids
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science