Dairy products are worldwide spread and have great commercial importance within the food industry. Rapid and reliable analysis of these products would be highly desirable for both the manufacturers and consumers. This work aimed to investigate the feasibility of Near-infrared spectroscopy and Aquaphotomics for discrimination between natural and imitation cheese and yogurt. Several experiments with white brine cheese and yogurt were performed. The first experiment was carried out with yogurt from cow milk (natural or mixed with 5, 10, 15, and 20% dry skim milk), prepared in laboratory conditions. The milk was pasteurized (95°C/30 min), cooled to 45°C, and inoculated with a 1.5% yogurt culture consisting of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophiles. The second experiment was with Bulgarian white brine cheese - natural from cow milk or produced from a mixture of cow milk and reconstructed dry skim milk. Spectra of all tested samples were obtained with a scanning NIRQuest 512 (Ocean Optics, Inc.) instrument in the range 900-1700 nm using a reflection fiber-optics probe. A Pirouette 4.5 (Infometrix, Inc.) was used for performing spectral data processing. Partial least square (PLS) models were developed for quantitative determination and Soft Independent Modeling of Class Analogy (SIMCA) for classification. Aquagrams were calculated using transformed by multiple scatter correction spectral data. Comparison of near-infrared spectra of yogurt and imitation products, produced with added reconstructed dry skim milk showed significant differences, especially in the range of first overtone water region. Reconstructed dry skim milk caused changes in water functionally structure in yogurt, which is confirmed by aquagram charts of analysed yogurt samples. Differences in near-infrared spectra of natural cheese and cheese produced with added dry milk also existed. PLS model for determination of added dry skim milk in yogurt samples and SIMCA model for discrimination of natural cheese and cheese produced with added dry skim milk showed good accuracy. Near-infrared spectroscopy and aquaphotomics approaches have the potential as a rapid screening tool for detecting the adulteration of dairy products.
Skip Nav Destination
Article navigation
7 December 2023
INTERNATIONAL CONFERENCE ON TECHNICS, TECHNOLOGIES, AND EDUCATION
3–5 November 2021
Yambol, Bulgaria
Research Article|
December 07 2023
Determination of dry milk in Yogurt and cheese - near-infrared spectroscopy and aquaphotomics approach
Stefka Atanassova;
Stefka Atanassova
a)
1
Trakia University, Faculty of Agriculture, Department of Biochemistry, Microbiology and Physics
, Stara Zagora, Bulgaria
, 6000a)Corresponding author: [email protected]
Search for other works by this author on:
Dimitar Yorgov;
Dimitar Yorgov
b)
1
Trakia University, Faculty of Agriculture, Department of Biochemistry, Microbiology and Physics
, Stara Zagora, Bulgaria
, 6000
Search for other works by this author on:
Petya Veleva
Petya Veleva
c)
2
Trakia University, Faculty of Agriculture, Department of Agricultural Engineering
, Stara Zagora, Bulgaria
, 6000
Search for other works by this author on:
AIP Conf. Proc. 2889, 080014 (2023)
Citation
Stefka Atanassova, Dimitar Yorgov, Petya Veleva; Determination of dry milk in Yogurt and cheese - near-infrared spectroscopy and aquaphotomics approach. AIP Conf. Proc. 7 December 2023; 2889 (1): 080014. https://doi.org/10.1063/5.0173349
Download citation file:
Pay-Per-View Access
$40.00
Sign In
You could not be signed in. Please check your credentials and make sure you have an active account and try again.
24
Views
Citing articles via
Inkjet- and flextrail-printing of silicon polymer-based inks for local passivating contacts
Zohreh Kiaee, Andreas Lösel, et al.
Design of a 100 MW solar power plant on wetland in Bangladesh
Apu Kowsar, Sumon Chandra Debnath, et al.
Production and characterization of corncob biochar for agricultural use
Praphatsorn Rattanaphaiboon, Nigran Homdoung, et al.
Related Content
Visible and near-infrared spectroscopy for detection of fungal diseases on Durum wheat
AIP Conf. Proc. (December 2023)
Effect of transglutaminase addition on conductivity and functional properties of yogurt
AIP Conf. Proc. (March 2019)
The application of simple technology for making yogurt powder to improve biochemical blood profile of broiler
AIP Conf. Proc. (May 2020)
Study on fermentation process of Dictyophora echinovolvata yogurt
AIP Conf. Proc. (August 2020)
The effect of starter concentration and incubation time on yogurt characteristics
AIP Conference Proceedings (May 2021)