Minor component effects on the determination of fat, protein, and lactose in milk by FT-IR spectroscopy

E. Hop; E. T.G. Lutz; Hendrik J. Luinge; E. A.M. de Jong; H. A. van Hemert

doi:10.1117/12.166736

31 January 1994 Minor component effects on the determination of fat, protein, and lactose in milk by FTIR spectroscopy

E. Hop, E. T.G. Lutz, Hendrik J. Luinge, E. A.M. de Jong, H. A. van Hemert

Proceedings Volume 2089, 9th International Conference on Fourier Transform Spectroscopy; (1994) https://doi.org/10.1117/12.166736
Event: Fourier Transform Spectroscopy: Ninth International Conference, 1993, Calgary, Canada

Abstract

The determination of fat, protein and lactose in milk by infrared spectrometry may be affected by the presence of minor components absorbing in interfering spectral regions. The size of these effects is reported. Also, analyses with conventional filter infrared spectrometers are compared with newly developed FT-IR based methods in combination with multivariate calibration techniques.

Citation Download Citation

E. Hop, E. T.G. Lutz, Hendrik J. Luinge, E. A.M. de Jong, and H. A. van Hemert "Minor component effects on the determination of fat, protein, and lactose in milk by FTIR spectroscopy", Proc. SPIE 2089, 9th International Conference on Fourier Transform Spectroscopy, (31 January 1994); https://doi.org/10.1117/12.166736

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