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
Food Chemistry 2020 July 2, 334: 127436
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.

Full Text Links

Find Full Text Links for this Article


You are not logged in. Sign Up or Log In to join the discussion.

Related Papers

Remove bar
Read by QxMD icon Read

Save your favorite articles in one place with a free QxMD account.


Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"