Characterization of milk by infrared spectroscopy

Mariana C. M. P. Brandão, Alexandre P. Carmo, Maria José V. Bell, Virgílio C. Anjos

Abstract


The present paper reports on the optical characterization of milk in order to evaluate its composition, by means of non invasive techniques, the FT-IR (Fourier Transform Infrared) and NIR (Near Infrared) absorption.. Samples were diluted with water and the fat density was found to decrease linearly with the increase of water.

Keywords


milk; fat; infrared spectroscopy

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Esta obra está licenciada com uma Licença Creative Commons Atribuição 4.0 Internacional.