Raman spectroscopic quantification of milk powder constituents

Analytica Chimica Acta
Cushla M McGoverinKeith C Gordon

Abstract

Raman spectroscopy has significant potential for the quantification of food products. Milk powder is an important foodstuff and ingredient that is produced on large scale (over 20 million tonnes per annum). Raman spectroscopy, unlike near- and mid-infrared spectroscopies, has not been used extensively to quantify milk powder constituents. The effect of sample presentation on spectroscopic calibrations of protein and fat for 136 New Zealand milk powders was assessed using Raman spectroscopy. Prediction models were produced to quantify a protein concentration range of 32.19-37.65% w/w for skim milk powder, and a protein concentration range of 23.34-25.02% w/w and a fat concentration range of 26.26-29.68% w/w for whole milk powder (where ratios of prediction to deviation exceeded 2.6 with one exception). The resultant calibrations were not influenced by sample orientation; the sample temperature during data collection did affect the calibrations. Calcium fortification in the form of calcium carbonate was identified within a sub-set of samples, reinforcing the efficacy of Raman spectroscopy for identifying both crystalline and non-crystalline constituents within milk powder.

References

Feb 28, 2007·Journal of the American Dietetic Association·Joelle E Romanchik-Cerpovicz, Rebecca J McKemie

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Citations

Jan 16, 2016·Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy·Robson B GodinhoRonei J Poppi
Apr 13, 2015·Talanta·Sylwester MazurekAndrzej Zachwieja
Jun 6, 2013·Optics Express·Altaf KhetaniHanan Anis
Nov 22, 2014·Journal of Agricultural and Food Chemistry·Martha ArifinIan R McKinnon
May 12, 2016·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Sanjeewa R KarunathilakaBetsy Jean Yakes
Nov 24, 2016·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Jianwei QinChangyeun Mo
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Apr 25, 2012·Applied Spectroscopy·Rasha Mohamed El-AbassyArnulf Materny
Jan 17, 2019·Annual Review of Food Science and Technology·Simon M Loveday
Apr 30, 2019·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Abid HussainHongbin Pu
Nov 13, 2018·Journal of Dairy Science·Zheng-Yong ZhangHai-Yan Wang
Dec 1, 2019·Scientific Reports·Ana MarquesElvira Fortunato
Jan 10, 2021·Foods·Rodrigo Jiménez-PichardoBlanca Estela García-Almendárez
Jul 13, 2021·Frontiers in Nutrition·Giuseppe PezzottiTetsuya Nakazaki

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