title: Dairy product analysis: identification of microorganisms by mid-infrared spectroscopy and determination of constituents by Raman spectroscopy.
abstract: Identification of microorganisms by traditional microbiological methods is time consuming. The German Federal Health Office has developed a method using mid-infrared spectroscopy to identify microorganisms rapidly. This method has been modified for application to microorganisms important in the dairy industry. Mid- and near-infrared spectroscopies are well-established methods for quantitative measurements of fat, protein, lactose, and solid content in a variety of products. A disadvantage of both methods is the huge absorption due to water; extraction of other components is complicated and can be achieved only statistically. With Raman spectroscopy, water causes less absorption. We investigated the use of Raman spectroscopy as a quantitative method for milk powder.
authors.affiliation: Milchwirtschaftliche Lehr- und Untersuchungsanstalt und Fachhochschule Hannover, Germany.
authors.forename: A
authors.initials: A
authors.lastname: Fehrmann
authors.forename: M
authors.initials: M
authors.lastname: Franz
authors.forename: A
authors.initials: A
authors.lastname: Hoffmann
authors.forename: L
authors.initials: L
authors.lastname: Rudzik
authors.forename: E
authors.initials: E
authors.lastname: Wüst
mesh_terms: D003013:Clostridium / Q000302:isolation & purification; D016000:Cluster Analysis; D003611:Dairy Products / Q000382:microbiology*; D005504:Food Analysis; D005516:Food Microbiology; D013055:Spectrophotometry, Infrared; D013059:Spectrum Analysis, Raman