We've updated our Privacy Policy to make it clearer how we use your personal data.

We use cookies to provide you with a better experience. You can read our Cookie Policy here.


NIR and Dairy Spectroscopy

NIR and Dairy Spectroscopy content piece image
- “The NIR spectroscopy has been used to measure the content of various constituents in dairy products such as milk, milk powder, whey, and cheese” (Tsenkova et al., 1999)
- “The composition of produced milk has great value for the dairy farmer. It determines the economic value of the milk and provides valuable information about the metabolism of the corresponding cow. Vis/NIR transmittance spectra of the milk samples gave accurate fat and crude protein predictions (R2 > 0.90) and useful lactose predictions (R2 = 0.88).” (Aernouts et al., 2011)
- “Contents of main components (e.g. fats, proteins, and carbohydrates) are one of the important factors for the quality of milk powder; NIR spectroscopy is a feasible way for the components determination of the milk powder based on the NIR spectra.” (Wu et al., 2008)
- “…predictors based on NIR scans are much better than predictors based on age for content of the free amino acids important for cheese ripening.” (Feten et al., 2007)
- “Governmental or other official laboratories for quality control of dairy products can use NIRS as a screening method for rapid analysis of the composition of unknown samples. Besides with NIRS, it might be possible to determine quality parameters where in the past no direct correlation with chemical or physical methods was apparent.” (Burns & Ciurczak, 2007)