title: Rapid detection of whey in milk powder samples by spectrophotometric and multivariate calibration.
abstract: A rapid method for the detection and quantification of the adulteration of milk powder by the addition of whey was assessed by measuring glycomacropeptide protein using mid-infrared spectroscopy (MIR). Fluid milk samples were dried and then spiked with different concentrations of GMP and whey. Calibration models were developed using multivariate techniques, from spectral data. For the principal component analysis and discriminant analysis, excellent percentages of correct classification were achieved in accordance with the increase in the proportion of whey samples. For partial least squares regression analysis, the correlation coefficient (r) and root mean square error of prediction (RMSEP) in the best model were 0.9885 and 1.17, respectively. The rapid analysis, low cost monitoring and high throughput number of samples tested per unit time indicate that MIR spectroscopy may hold potential as a rapid and reliable method for detecting milk powder frauds using cheese whey.
authors.affiliation: Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João Del Rei, Ouro Branco, MG 36420-000, Brazil. Electronic address: brunamara.carvalho@gmail.com.
authors.forename: Bruna Mara Aparecida
authors.initials: BM
authors.lastname: de Carvalho
authors.affiliation: Department of Veterinary, Federal University of Viçosa, Viçosa, MG 36570-000, Brazil.
authors.forename: Lorendane Millena
authors.initials: LM
authors.lastname: de Carvalho
authors.affiliation: Department of Food Technology, Federal University of Viçosa, Viçosa, MG 36570-000, Brazil.
authors.forename: Jane Sélia
authors.initials: JS
authors.lastname: dos Reis Coimbra
authors.affiliation: Department of Food Technology, Federal University of Viçosa, Viçosa, MG 36570-000, Brazil.
authors.forename: Luis Antônio
authors.initials: LA
authors.lastname: Minim
authors.affiliation: Department of Food Technology, Federal University of Viçosa, Viçosa, MG 36570-000, Brazil.
authors.forename: Edilton
authors.initials: E
authors.lastname: de Souza Barcellos
authors.affiliation: Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João Del Rei, Ouro Branco, MG 36420-000, Brazil.
authors.forename: Willer Ferreira
authors.initials: WF
authors.lastname: da Silva Júnior
authors.affiliation: Department of Animal Science, Federal University of Viçosa, Viçosa, MG 36570-000, Brazil.
authors.forename: Edenio
authors.initials: E
authors.lastname: Detmann
authors.affiliation: Department of Animal Science, Federal University of Bahia, Salvador, BA 40110-909, Brazil.
authors.forename: Gleidson Giordano Pinto
authors.initials: GG
authors.lastname: de Carvalho
mesh_terms: D000818:Animals; D002138:Calibration; D002364:Caseins / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D016018:Least-Squares Analysis; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000032:analysis*; D010446:Peptide Fragments / Q000032:analysis; D011208:Powders / Q000032:analysis; D025341:Principal Component Analysis; D013055:Spectrophotometry, Infrared / Q000379:methods* / Q000592:standards; D000067816:Whey Proteins
chemical_list: D002364:Caseins; D008894:Milk Proteins; D010446:Peptide Fragments; D011208:Powders; D000067816:Whey Proteins; C065989:caseinomacropeptide
keywords: Adulteration; Chemometric; Glycomacropeptide; Milk powder; Whey