Use of near and mid infra-red spectroscopy for analysis of protein, fat, lactose and total solids in raw cow and camel milk

Huda Mohamed; Peter Nagy; Jelena Agbaba; Afaf Kamal-Eldin

doi:10.1016/j.foodchem.2020.127436

Use of near and mid infra-red spectroscopy for analysis of protein, fat, lactose and total solids in raw cow and camel milk

Huda Mohamed, Peter Nagy, Jelena Agbaba, Afaf Kamal-Eldin

Department of Food, Nutrition and Health

Research output: Contribution to journal › Article › peer-review

46 Citations (Scopus)

Abstract

Milk samples (150 cow and 217 camel milk samples) were analyzed for protein, fat, lactose and total solids by near and mid-infrared transmission spectroscopy. Excellent positive correlations between the two methods were obtained for both types of milk (p < 0.001); for protein (r ≥ 0.96), fat (r ≥ 0.99), lactose (r = 0.82) and total solids (r = 0.90). The mean of the relative difference ((MIR values – NIR values)/0.5 (MIR values + NIR values) × 100%) for cow and camel milk were, for protein (+8.2 & +13.4%), fat (−9.3 & +0.9%), lactose (−5.4 & −0.7%) and total solids (−2.2 & −3.4%), respectively. The difference between the two methods may be due to the effects of differences in milk homogeneity, especially with respect to casein micelles and fat globules.

Original language	English
Article number	127436
Journal	Food Chemistry
Volume	334
DOIs	https://doi.org/10.1016/j.foodchem.2020.127436
Publication status	Published - Jan 1 2021

Keywords

Fat
Infra-red transmission spectroscopy
Lactose
MIR
Milk
NIR
Protein
Total solids

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2020.127436

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title = "Use of near and mid infra-red spectroscopy for analysis of protein, fat, lactose and total solids in raw cow and camel milk",

abstract = "Milk samples (150 cow and 217 camel milk samples) were analyzed for protein, fat, lactose and total solids by near and mid-infrared transmission spectroscopy. Excellent positive correlations between the two methods were obtained for both types of milk (p < 0.001); for protein (r ≥ 0.96), fat (r ≥ 0.99), lactose (r = 0.82) and total solids (r = 0.90). The mean of the relative difference ((MIR values – NIR values)/0.5 (MIR values + NIR values) × 100%) for cow and camel milk were, for protein (+8.2 & +13.4%), fat (−9.3 & +0.9%), lactose (−5.4 & −0.7%) and total solids (−2.2 & −3.4%), respectively. The difference between the two methods may be due to the effects of differences in milk homogeneity, especially with respect to casein micelles and fat globules.",

keywords = "Fat, Infra-red transmission spectroscopy, Lactose, MIR, Milk, NIR, Protein, Total solids",

author = "Huda Mohamed and Peter Nagy and Jelena Agbaba and Afaf Kamal-Eldin",

note = "Funding Information: This work was supported by the United Arab Emirates University (UPAR Grant 31F077 ). Staff at the Department of Food, Nutrition, and Health (College of Food and Agriculture, United Arab Emirates University ), Emirates Industry for Camel Milk Products and Al-Rawabi Dairy Factory is thanked for their good planning, commitment and support in carrying out the sample collection and milk analysis. Funding Information: This work was supported by the United Arab Emirates University (UPAR Grant 31F077). Staff at the Department of Food, Nutrition, and Health (College of Food and Agriculture, United Arab Emirates University), Emirates Industry for Camel Milk Products and Al-Rawabi Dairy Factory is thanked for their good planning, commitment and support in carrying out the sample collection and milk analysis. Publisher Copyright: {\textcopyright} 2020",

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AU - Kamal-Eldin, Afaf

N1 - Funding Information: This work was supported by the United Arab Emirates University (UPAR Grant 31F077 ). Staff at the Department of Food, Nutrition, and Health (College of Food and Agriculture, United Arab Emirates University ), Emirates Industry for Camel Milk Products and Al-Rawabi Dairy Factory is thanked for their good planning, commitment and support in carrying out the sample collection and milk analysis. Funding Information: This work was supported by the United Arab Emirates University (UPAR Grant 31F077). Staff at the Department of Food, Nutrition, and Health (College of Food and Agriculture, United Arab Emirates University), Emirates Industry for Camel Milk Products and Al-Rawabi Dairy Factory is thanked for their good planning, commitment and support in carrying out the sample collection and milk analysis. Publisher Copyright: © 2020

PY - 2021/1/1

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N2 - Milk samples (150 cow and 217 camel milk samples) were analyzed for protein, fat, lactose and total solids by near and mid-infrared transmission spectroscopy. Excellent positive correlations between the two methods were obtained for both types of milk (p < 0.001); for protein (r ≥ 0.96), fat (r ≥ 0.99), lactose (r = 0.82) and total solids (r = 0.90). The mean of the relative difference ((MIR values – NIR values)/0.5 (MIR values + NIR values) × 100%) for cow and camel milk were, for protein (+8.2 & +13.4%), fat (−9.3 & +0.9%), lactose (−5.4 & −0.7%) and total solids (−2.2 & −3.4%), respectively. The difference between the two methods may be due to the effects of differences in milk homogeneity, especially with respect to casein micelles and fat globules.

AB - Milk samples (150 cow and 217 camel milk samples) were analyzed for protein, fat, lactose and total solids by near and mid-infrared transmission spectroscopy. Excellent positive correlations between the two methods were obtained for both types of milk (p < 0.001); for protein (r ≥ 0.96), fat (r ≥ 0.99), lactose (r = 0.82) and total solids (r = 0.90). The mean of the relative difference ((MIR values – NIR values)/0.5 (MIR values + NIR values) × 100%) for cow and camel milk were, for protein (+8.2 & +13.4%), fat (−9.3 & +0.9%), lactose (−5.4 & −0.7%) and total solids (−2.2 & −3.4%), respectively. The difference between the two methods may be due to the effects of differences in milk homogeneity, especially with respect to casein micelles and fat globules.

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Use of near and mid infra-red spectroscopy for analysis of protein, fat, lactose and total solids in raw cow and camel milk

Abstract

Keywords

ASJC Scopus subject areas

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