Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Food Science
Rapid Determination Of Milk Components And Detection Of Adulteration Using Fourier Transform Infrared Technology, Ivan Von Mendenhall
Rapid Determination Of Milk Components And Detection Of Adulteration Using Fourier Transform Infrared Technology, Ivan Von Mendenhall
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Absorption bands responding to changes in fat, protein, and lactose concentrations in milk were determined. The effects of milk fat variation and lipolysis on the infrared spectrum were studied.
Absorbances from 1283 to 1100 cm-1 correlated with fat, protein, and lactose concentration and showed a low response to milk fat variation and lipolysis. A Fourier transform infrared spectrometer equipped with an attenuated total internal reflectance cell was calibrated using these absorption band s, partial least squares statistics, and milk samples from herds in Minnesota. When the fat, protein, and lactose concentrations in these samples were predicted, the standard deviations …