Dairy product analysis: identification of microorganisms by mid-infrared spectroscopy and determination of constituents by Raman spectroscopy.
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.
Fehrmann
A
A
Milchwirtschaftliche Lehr- und Untersuchungsanstalt und Fachhochschule Hannover, Germany.
Franz
M
M
Hoffmann
A
A
Rudzik
L
L
Wüst
E
E
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