Use of near and mid infra-red spectroscopy for analysis of protein, fat, lactose and total solids in raw cow and camel milk

•Major components in cow and camel milk were analyzed by infrared spectroscopy.•NIR and MIR spectroscopy gave different results.•Identification of bias requires validation with reference methods. Milk samples (150 cow and 217 camel milk samples) were analyzed for protein, fat, lactose and total soli...

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Veröffentlicht in:	Food chemistry 2021-01, Vol.334, p.127436-127436, Article 127436
Hauptverfasser:	Mohamed, Huda, Nagy, Peter, Agbaba, Jelena, Kamal-Eldin, Afaf
Format:	Artikel
Sprache:	eng
Schlagworte:	Fat Infra-red transmission spectroscopy Lactose Milk MIR NIR Protein Total solids
Online-Zugang:	Volltext
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