본문 바로가기
HOME> 논문 > 논문 검색상세

논문 상세정보

Milk Fat Analysis by Fiber-optic Spectroscopy

Ohtani, S.    (Department of Food and Bioresources Science, Agricultural, Food and Environmental Sciences Research Center of Osaka Prefecture   ); Wang, T.    (Veterinary Department, Jiangsu Animal Husbandry and Veterinary College   ); Nishimura, K.    (Department of Food and Bioresources Science, Agricultural, Food and Environmental Sciences Research Center of Osaka Prefecture   ); Irie, M.    (Department of Food and Bioresources Science, Agricultural, Food and Environmental Sciences Research Center of Osaka Prefecture  );
  • 초록

    We have evaluated the application of spectroscopy using an insertion-type fiber-optic probe and a sensor at wavelengths from 400 to 1,100 nm to the measurement of milk fat content on dairy farms. The internal reflectance ratios of 183 milk samples were determined with a fiber-optic spectrophotometer at 5 $^{\circ}C$ , 20 $^{\circ}C$ and 40 $^{\circ}C$ . Partial least squares (PLS) regression was used to develop calibration models for the milk fat. The best accuracy of determination was found for an equation that was obtained using smoothed internal reflectance data and three PLS factors at 20 $^{\circ}C$ . The correlation coefficients between predicted and reference milk fat at 5 $^{\circ}C$ , 20 $^{\circ}C$ and 40 $^{\circ}C$ were r=0.753, r=0.796 and r=0.783, respectively. The predictive explained variances ( $Q^2$ ) of the final model, moreover, were more than 0.550 at all temperatures, and the regression coefficients of determination ( $R^2$ ) were more than 0.6 (60%). Our results indicate that milk has different internal reflectance measured in the range of visible and near infrared wavelengths (400 to 1,100 nm), depending on its fat content.


  • 주제어

    Cow .   Fiber-optic Spectroscopy .   Milk Fat.  

  • 참고문헌 (16)

    1. Cano-Ruiz, M. E. and R. L. Richter. 1998. Changes in physicochemical properties of retort-sterilized dairy beverages during storage. J. Dairy Sci. 81:2116-2123. 
    2. Lee, C-C., H-S. Chang and H-S. Sheen. 2004. A quick novel method to detect the adulteration of cow milk in goat milk. Asian-Aust. J. Anim. Sci. 17:420-422. 
    3. Curley, D. M., T. F. Kumosinski, J. J. Unruh and H. M. Farrell Jr. 1998. Changes in the secondary structure of bovine casein by fourier transform infrared spectroscopy: effects of calcium and temperature. J. Dairy Sci. 81:3154-3162. 
    4. Salvitzki, A. and M. J. E. Golay. 1964. Smoothing and differentiation of data by simplified least squares procedures. Anal. Chem. 36:1627-1639. 
    5. Rudan, M. A. and D. M. Barbano. 1998. A model of mozzarella cheese melting and browning during pizza baking. J. Dairy Sci. 81:2312-2319. 
    6. Sharma, R., H. Singh and M. W. Taylor. 1996. Composition and structure of fat globule surface layers in recombined milk. J. Food Sci. 61:28-32. 
    7. Tsenkova, R., S. Atanassova, K. Toyoda, Y. Ozaki, K. Itoh and T. Fearn. 1999. Near-infrared spectroscopy for dairy management: measurement of unhomogenized milk composition. J. Dairy Sci. 82:2344-2351. 
    8. Shi, Y., C. M. Smith and R. W. Hartel. 2001. Compositional effects on milk fat crystallization. J. Dairy Sci. 84:2392-2401. 
    9. Association of Official Analytical Chemists. 2000. Official Methods of Analysis of AOAC International. 17th ed. AOAC International, Gaithersburg, MD. 
    10. Irie, M. 1999. Evaluation of porcine fat with fiber-optic spectroscopy. J. Anim. Sci. 77:2680-2683. 
    11. Prindiville, E. A., R. T. Marshall and H. Heymann. 2000. Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream. J. Dairy Sci. 83:2216-2223. 
    12. Quinones, H. J., D. M. Barbano and L. G. Phillips. 1997. Influence of protein standardization by ultrafiltration on the viscosity, color, and sensory properties of skim and 1% milk. J. Dairy Sci. 80:3142-3151. 
    13. Wittrup, C. and L. Norgaard. 1998. Rapid near infrared spectroscopic screening of chemical parameters in semi-hard cheese using chemometrics. J. Dairy Sci. 81:1803-1809. 
    14. Phillips, L. G., M. L. McGiff, D. M. Barbano and H. T. lawless. 1995. The influence of fat on the sensory properties, viscosity, and color of low fat milk. J. Dairy Sci. 78:1258-1266. 
    15. Chemish Version 3.55. Computer Aided Chemistry Forum, Laboratory of Computational Chemistry, Dept. of Chemical System Engineering, Faculty of Engineering, Univ. of Tokyo, Tokyo, Japan. Online. Available: http://www.cheminfonavi. co.jp/chemish/index.html. 
    16. Tsenkova, R., S. Atanassova, K. Itoh, Y. Ozaki and K. Toyoda. 2000. Near infrared spectroscopy for biomonitoring: cow milk composition measurement in a spectral region from 1,100 to 2,400 nanometers. J. Anim. Sci. 78:515-522. 

 활용도 분석

  • 상세보기

    amChart 영역
  • 원문보기

    amChart 영역

원문보기

무료다운로드
유료다운로드
  • 원문이 없습니다.

유료 다운로드의 경우 해당 사이트의 정책에 따라 신규 회원가입, 로그인, 유료 구매 등이 필요할 수 있습니다. 해당 사이트에서 발생하는 귀하의 모든 정보활동은 NDSL의 서비스 정책과 무관합니다.

원문복사신청을 하시면, 일부 해외 인쇄학술지의 경우 외국학술지지원센터(FRIC)에서
무료 원문복사 서비스를 제공합니다.

NDSL에서는 해당 원문을 복사서비스하고 있습니다. 위의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.

이 논문과 함께 출판된 논문 + 더보기