title: Determination of whey adulteration in milk powder by using laser induced breakdown spectroscopy.
abstract: A rapid and in situ method has been developed to detect and quantify adulterated milk powder through adding whey powder by using laser induced breakdown spectroscopy (LIBS). The methodology is based on elemental composition differences between milk and whey products. Milk powder, sweet and acid whey powders were produced as standard samples, and milk powder was adulterated with whey powders. Based on LIBS spectra of standard samples and commercial products, species was identified using principle component analysis (PCA) method, and discrimination rate of milk and whey powders was found as 80.5%. Calibration curves were obtained with partial least squares regression (PLS). Correlation coefficient (R(2)) and limit of detection (LOD) values were 0.981 and 1.55% for adulteration with sweet whey powder, and 0.985 and 0.55% for adulteration with acid whey powder, respectively. The results were found to be consistent with the data from inductively coupled plasma - mass spectrometer (ICP-MS) method.
authors.affiliation: Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey. Electronic address: goncabilge@yahoo.com.tr.
authors.forename: Gonca
authors.initials: G
authors.lastname: Bilge
authors.affiliation: Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey.
authors.forename: Banu
authors.initials: B
authors.lastname: Sezer
authors.affiliation: Department of Electrical and Electronics Engineering, Atilim University, 06836 Ankara, Turkey. Electronic address: efe.eseller@atilim.edu.tr.
authors.forename: Kemal Efe
authors.initials: KE
authors.lastname: Eseller
authors.affiliation: Department of Physics, Polatlı Faculty of Science and Arts, Gazi University, 06900 Polatlı-Ankara, Turkey. Electronic address: halilb@gazi.edu.tr.
authors.forename: Halil
authors.initials: H
authors.lastname: Berberoglu
authors.affiliation: Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey.
authors.forename: Ali
authors.initials: A
authors.lastname: Topcu
authors.affiliation: Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey; Food Research Center, Hacettepe University, Beytepe, 06800 Ankara, Turkey. Electronic address: ihb@hacettepe.edu.tr.
authors.forename: Ismail Hakki
authors.initials: IH
authors.lastname: Boyaci
mesh_terms: D000818:Animals; D005506:Food Contamination / Q000032:analysis*; D008892:Milk / Q000737:chemistry*; D013057:Spectrum Analysis / Q000379:methods*; D000067796:Whey / Q000737:chemistry*
keywords: Chemometrics; Laser induced breakdown spectroscopy (LIBS); Milk powder; Mineral composition; Whey adulteration