Photoacoustic Analysis of Some Milk Products in Ultraviolet and Visible Light
The research reported here demonstrates the possibility of using photoacoustic spectroscopy for milk product analysis. Milk products including yogurt, cheese, and market milk were analyzed in the ultraviolet visible range. A strong absorption peak was present at 280nm for all the products. Relations...
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| Veröffentlicht in: | Journal of dairy science 1987-09, Vol.70 (9), p.1822-1827 |
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| container_issue | 9 |
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| container_title | Journal of dairy science |
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| creator | Martel, Richard N'Soukpoé-Kossi, Christophe N. Paquin, Paul Leblanc, Roger M. |
| description | The research reported here demonstrates the possibility of using photoacoustic spectroscopy for milk product analysis. Milk products including yogurt, cheese, and market milk were analyzed in the ultraviolet visible range. A strong absorption peak was present at 280nm for all the products. Relationship was linear between relative protein concentration of skim milk and the photoacoustic signal at 280nm (r2>.99). Powdered milks, prepared from skim milk that had been subjected to different heat treatments before drying, were analyzed, and a second absorption peak at 335nm was noted for milks subjected to high heat treatment prior to the drying process. This second absorption peak appears associated with Maillard reaction products. Analysis of stored UHT heat-treated milk and infant formulas showed a similar peak at 335nm. The results suggest that the Maillard reaction is initiated during UHT treatment of milk, and associated pigments develop only during storage. The presence of the 335-nm band in the photoacoustic spectra of infant formulas is considered as the result of heat sterilization. It is anticipated that as photoacoustic spectroscopy becomes more common, its usefulness in the milk industry, in particular, and in food science, in general, will increase. |
| doi_str_mv | 10.3168/jds.S0022-0302(87)80220-5 |
| format | Article |
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Milk products including yogurt, cheese, and market milk were analyzed in the ultraviolet visible range. A strong absorption peak was present at 280nm for all the products. Relationship was linear between relative protein concentration of skim milk and the photoacoustic signal at 280nm (r2>.99). Powdered milks, prepared from skim milk that had been subjected to different heat treatments before drying, were analyzed, and a second absorption peak at 335nm was noted for milks subjected to high heat treatment prior to the drying process. This second absorption peak appears associated with Maillard reaction products. Analysis of stored UHT heat-treated milk and infant formulas showed a similar peak at 335nm. The results suggest that the Maillard reaction is initiated during UHT treatment of milk, and associated pigments develop only during storage. The presence of the 335-nm band in the photoacoustic spectra of infant formulas is considered as the result of heat sterilization. It is anticipated that as photoacoustic spectroscopy becomes more common, its usefulness in the milk industry, in particular, and in food science, in general, will increase.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(87)80220-5</identifier><identifier>PMID: 3668043</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Elsevier Inc</publisher><subject>Acoustics ; Animals ; Biological and medical sciences ; Cattle ; Cheese - analysis ; Dairy Products - analysis ; Food industries ; Fundamental and applied biological sciences. Psychology ; Humans ; Infant ; Infant Food - analysis ; Light ; Milk - analysis ; Milk and cheese industries. 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Milk products including yogurt, cheese, and market milk were analyzed in the ultraviolet visible range. A strong absorption peak was present at 280nm for all the products. Relationship was linear between relative protein concentration of skim milk and the photoacoustic signal at 280nm (r2>.99). Powdered milks, prepared from skim milk that had been subjected to different heat treatments before drying, were analyzed, and a second absorption peak at 335nm was noted for milks subjected to high heat treatment prior to the drying process. This second absorption peak appears associated with Maillard reaction products. Analysis of stored UHT heat-treated milk and infant formulas showed a similar peak at 335nm. The results suggest that the Maillard reaction is initiated during UHT treatment of milk, and associated pigments develop only during storage. The presence of the 335-nm band in the photoacoustic spectra of infant formulas is considered as the result of heat sterilization. It is anticipated that as photoacoustic spectroscopy becomes more common, its usefulness in the milk industry, in particular, and in food science, in general, will increase.</description><subject>Acoustics</subject><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Cattle</subject><subject>Cheese - analysis</subject><subject>Dairy Products - analysis</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Infant</subject><subject>Infant Food - analysis</subject><subject>Light</subject><subject>Milk - analysis</subject><subject>Milk and cheese industries. 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Psychology</topic><topic>Humans</topic><topic>Infant</topic><topic>Infant Food - analysis</topic><topic>Light</topic><topic>Milk - analysis</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Spectrum Analysis</topic><topic>Ultraviolet Rays</topic><topic>Yogurt - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Martel, Richard</creatorcontrib><creatorcontrib>N'Soukpoé-Kossi, Christophe N.</creatorcontrib><creatorcontrib>Paquin, Paul</creatorcontrib><creatorcontrib>Leblanc, Roger M.</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Periodicals Index Online Segment 50</collection><collection>Periodicals Index Online</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - West</collection><collection>Primary Sources Access (Plan D) - International</collection><collection>Primary Sources Access & Build (Plan A) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Midwest</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Northeast</collection><collection>Primary Sources Access (Plan D) - Southeast</collection><collection>Primary Sources Access (Plan D) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Southeast</collection><collection>Primary Sources Access (Plan D) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - UK / I</collection><collection>Primary Sources Access (Plan D) - Canada</collection><collection>Primary Sources Access (Plan D) - EMEALA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - International</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - International</collection><collection>Primary Sources Access (Plan D) - West</collection><collection>Periodicals Index Online Segments 1-50</collection><collection>Primary Sources Access (Plan D) - APAC</collection><collection>Primary Sources Access (Plan D) - Midwest</collection><collection>Primary Sources Access (Plan D) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Canada</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - EMEALA</collection><collection>Primary Sources Access & Build (Plan A) - APAC</collection><collection>Primary Sources Access & Build (Plan A) - Canada</collection><collection>Primary Sources Access & Build (Plan A) - West</collection><collection>Primary Sources Access & Build (Plan A) - EMEALA</collection><collection>Primary Sources Access (Plan D) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - Midwest</collection><collection>Primary Sources Access & Build (Plan A) - North Central</collection><collection>Primary Sources Access & Build (Plan A) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - Southeast</collection><collection>Primary Sources Access (Plan D) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - APAC</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - MEA</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of dairy science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Martel, Richard</au><au>N'Soukpoé-Kossi, Christophe N.</au><au>Paquin, Paul</au><au>Leblanc, Roger M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Photoacoustic Analysis of Some Milk Products in Ultraviolet and Visible Light</atitle><jtitle>Journal of dairy science</jtitle><addtitle>J Dairy Sci</addtitle><date>1987-09-01</date><risdate>1987</risdate><volume>70</volume><issue>9</issue><spage>1822</spage><epage>1827</epage><pages>1822-1827</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>The research reported here demonstrates the possibility of using photoacoustic spectroscopy for milk product analysis. Milk products including yogurt, cheese, and market milk were analyzed in the ultraviolet visible range. A strong absorption peak was present at 280nm for all the products. Relationship was linear between relative protein concentration of skim milk and the photoacoustic signal at 280nm (r2>.99). Powdered milks, prepared from skim milk that had been subjected to different heat treatments before drying, were analyzed, and a second absorption peak at 335nm was noted for milks subjected to high heat treatment prior to the drying process. This second absorption peak appears associated with Maillard reaction products. Analysis of stored UHT heat-treated milk and infant formulas showed a similar peak at 335nm. The results suggest that the Maillard reaction is initiated during UHT treatment of milk, and associated pigments develop only during storage. The presence of the 335-nm band in the photoacoustic spectra of infant formulas is considered as the result of heat sterilization. It is anticipated that as photoacoustic spectroscopy becomes more common, its usefulness in the milk industry, in particular, and in food science, in general, will increase.</abstract><cop>Savoy, IL</cop><pub>Elsevier Inc</pub><pmid>3668043</pmid><doi>10.3168/jds.S0022-0302(87)80220-5</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of dairy science, 1987-09, Vol.70 (9), p.1822-1827 |
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| source | MEDLINE; Elsevier ScienceDirect Journals Complete; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Periodicals Index Online |
| subjects | Acoustics Animals Biological and medical sciences Cattle Cheese - analysis Dairy Products - analysis Food industries Fundamental and applied biological sciences. Psychology Humans Infant Infant Food - analysis Light Milk - analysis Milk and cheese industries. Ice creams Spectrum Analysis Ultraviolet Rays Yogurt - analysis |
| title | Photoacoustic Analysis of Some Milk Products in Ultraviolet and Visible Light |
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