Use of near and mid infra-red spectroscopy for analysis of protein, fat, lactose and total solids in raw cow and camel milk

Huda Mohamed, Peter Nagy, Jelena Agbaba, Afaf Kamal-Eldin

Research output: Contribution to journalArticlepeer-review

28 Citations (Scopus)

Abstract

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.

Original languageEnglish
Article number127436
JournalFood Chemistry
Volume334
DOIs
Publication statusPublished - Jan 1 2021

Keywords

  • Fat
  • Infra-red transmission spectroscopy
  • Lactose
  • MIR
  • Milk
  • NIR
  • Protein
  • Total solids

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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