Analysis of Milk Constituents by the Near Infrared Spectrophotometric Method

DOI Web Site 3 Citations
  • SATO Tetsuo
    Department of Animal Products, National Institute of Animal Industry
  • YOSHINO Masazumi
    Department of Animal Products, National Institute of Animal Industry
  • FURUKAWA Sakon
    Department of Animal Products, National Institute of Animal Industry
  • SOMEYA Yukio
    Department of Animal Products, National Institute of Animal Industry
  • YANO Nobuhiro
    Department of Animal Products, National Institute of Animal Industry
  • UOZUMI Jun
    Research Institute of Applied Electricity, Hokkaido University
  • IWAMOTO Mutsuo
    Food Analysis and Nutrition Division, National Food Research Institute

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  • 近赤外スペクトル分析法による生乳成分の測定
  • キンセキガイ スペクトル ブンセキホウ ニ ヨル セイニュウ セイブン ノ ソ

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Abstract

A near infrared spectrophotometric (NIR) method was examined to confirm its applicability for measuring the major constituents in raw milk. The samples tested were collected at the National Institute of Animal Industry. The reference methods used were official analytical methods (Gerber, macro-Kjeldahl, Lane-Eynon and the standard gravimetric method), and the NIR instrument used was a Model 6350 (Neotec). Using 50 samples, the instrument was calibrated by means of a multiple linear regression analysis.Using 60 other samples, predictions were carried out in order to test the performance of the calibrations o btained.Results of the predictions were as follows: correlation coefficients between the NIR method and the reference method were 0.995 (fat), 0.907 (protein), o.9o1 (lactose), 0.994 (TMS) and 0.854 (casein).Residual standard deviations from the regression lines (the NIR method vs.the reference method) were 0.0901 (fat), 0.0981 (protein), 0.0772 (lactose), 0.0922 (TMS) and 0.0908 (casein).The means of difference in the absolute value between measurements via the NIR method and those by the reference method were 0.0710 (fat), 0.0742 (protein), 0.0726 (lactose), 0.0748 (TMS) and 0.0951 (casein).When compared with an infrared method, these results show that the NIR method has higher accuracy in measuring TMS and casein contents than the infrared method, as well as equivalent accuracy in measurements of fat, protein and lactose contents.

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