Affordable Access

Publisher Website

Comparison of near and medium infrared spectroscopy to predict fatty acid composition on fresh and thawed milk

Authors
Journal
Food Chemistry
0308-8146
Publisher
Elsevier
Publication Date
Volume
150
Identifiers
DOI: 10.1016/j.foodchem.2013.10.087
Keywords
  • Near Infrared Reflectance Spectroscopy (Nir)
  • Medium Infrared Reflectance Spectroscopy (Mir)
  • Milk Fatty Acids
Disciplines
  • Physics

Abstract

Abstract Near (NIR) and medium (MIR) infrared reflectance spectroscopy (IR) predictions of fatty acid (FA) composition, expressed as g/kg of milk or g/100g of FA, on fresh and thawed milk were compared. Two-hundred-and-fifty bulk cow milks, collected from 70 farms in northwest Italy, were scanned by MIR in liquid form and by NIR in liquid and oven-dried forms. MIR and NIR FA (g/100g FA) predictions on oven-dried milk were similar for the sum of even chain-saturated FA (ECSFA), odd chain-FA (OCFA), unsaturated FA (UFA), conjugated linoleic acid (CLA), n-3 FA, and C18:1cis9 to C16 ratio. The monounsaturated FA (MUFA), n-6 to n-3 ratio, polyunsaturated FA (PUFA), and n-6 FA were predicted better by NIR on oven-dried milk. The NIR showed worse predictions than MIR for almost all FA, when expressed as g/kg of milk. The NIR predictions on fresh liquid and oven-dried milk were similar, but the reliability decreased for thawed liquid milk. The high performance shown by NIR and MIR allows their use for routine milk FA composition recording.

There are no comments yet on this publication. Be the first to share your thoughts.