Quantitative determination of the fat, protein, lactose, and water content in cow milk using Fourier transform infrared spectrometry

Hendrik J. Luinge; E. Hop; E. T.G. Lutz; John H. van der Maas; A. Holstra; H. A. van Hemert; J. Koops; H. Wooldrik; E. A.M. de Jong; G. Ellen

doi:10.1117/12.56329

1 March 1992 Quantitative determination of the fat, protein, lactose, and water content in cow milk using Fourier transform infrared spectrometry

Hendrik J. Luinge, E. Hop, E. T.G. Lutz, John H. van der Maas, A. Holstra, H. A. van Hemert, J. Koops, H. Wooldrik, E. A.M. de Jong, G. Ellen

Author Affiliations +

Proceedings Volume 1575, 8th Intl Conf on Fourier Transform Spectroscopy; (1992) https://doi.org/10.1117/12.56329
Event: Eighth International Conference on Fourier Transform Spectroscopy, 1991, Lubeck-Travemunde, Germany

Abstract

In this paper the quantitative analysis of the four major components in cow milk using Fourier transform infrared spectrometry is described. Least squares regression using selected wavenumber regions is compared with full spectrum methods such as principal component regression (PCR) and partial least squares regression (PLS). Results are comparable with data obtained from infrared filter instruments with respect to precision and accuracy.

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Hendrik J. Luinge, E. Hop, E. T.G. Lutz, John H. van der Maas, A. Holstra, H. A. van Hemert, J. Koops, H. Wooldrik, E. A.M. de Jong, and G. Ellen "Quantitative determination of the fat, protein, lactose, and water content in cow milk using Fourier transform infrared spectrometry", Proc. SPIE 1575, 8th Intl Conf on Fourier Transform Spectroscopy, (1 March 1992); https://doi.org/10.1117/12.56329

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