[Relationship between different milk processing and near infrared spectra].
In the present paper, the effects of different milk processing (homogenizing process, pasteurization) on the milk NIR spectra were discussed. It was found that the raw milk and processed milk show significant difference in the 1 890 nm region, which can be used not only to identify the processed milk, but also to offer the basic theory for NIRS in the quality control researches of milk. The absorbance sharply reduced when the liquid milk was treated by a homogenizer, but the absorbance increased after pasteurization. Raw milks absorbance shows a downtrend in the whole region of spectra with increasing pressure. The changes in fat globules structure finally result in absorbance decline. The commercial milk including remade milk was taken for example to discuss the mechanism of detection. The discriminate analysis calibration was developed by SIMCA method and the accuracy of detection is 98.1% for identifying the reconstituted milk in pasteurized milk between 1 800 and 2 200 nm with the pretreatment method of second derivatived and Norris 5.5.
Lu
Chao
C
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Pi
Fu-Wei
FW
Liu
Yi
Y
Han
Dong-Hai
DH
D000042:Absorption; D000818:Animals; D016002:Discriminant Analysis; D005511:Food Handling / Q000379:methods*; D006017:Glycolipids / Q000032:analysis / Q000737:chemistry; D006023:Glycoproteins / Q000032:analysis / Q000737:chemistry; D066292:Lipid Droplets; D008892:Milk / Q000737:chemistry*; D011786:Quality Control; D013055:Spectrophotometry, Infrared
D006017:Glycolipids; D006023:Glycoproteins; C110367:milk fat globule