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Professional paper

The application of near infrared spectroscopy (NIR) technique for non-destructive investigation of mixed milk powder products

Sandor Barabassy ; University of Horticulture and Food Science, Budapest, Hungary Department of Refrigeration and Livestock Products Technology

Fulltext: english, pdf (110 KB) pages 263-272 downloads: 2.034* cite
APA 6th Edition
Barabassy, S. (2001). The application of near infrared spectroscopy (NIR) technique for non-destructive investigation of mixed milk powder products. Mljekarstvo, 51 (3), 263-272. Retrieved from https://hrcak.srce.hr/1909
MLA 8th Edition
Barabassy, Sandor. "The application of near infrared spectroscopy (NIR) technique for non-destructive investigation of mixed milk powder products." Mljekarstvo, vol. 51, no. 3, 2001, pp. 263-272. https://hrcak.srce.hr/1909. Accessed 14 Aug. 2020.
Chicago 17th Edition
Barabassy, Sandor. "The application of near infrared spectroscopy (NIR) technique for non-destructive investigation of mixed milk powder products." Mljekarstvo 51, no. 3 (2001): 263-272. https://hrcak.srce.hr/1909
Harvard
Barabassy, S. (2001). 'The application of near infrared spectroscopy (NIR) technique for non-destructive investigation of mixed milk powder products', Mljekarstvo, 51(3), pp. 263-272. Available at: https://hrcak.srce.hr/1909 (Accessed 14 August 2020)
Vancouver
Barabassy S. The application of near infrared spectroscopy (NIR) technique for non-destructive investigation of mixed milk powder products. Mljekarstvo [Internet]. 2001 [cited 2020 August 14];51(3):263-272. Available from: https://hrcak.srce.hr/1909
IEEE
S. Barabassy, "The application of near infrared spectroscopy (NIR) technique for non-destructive investigation of mixed milk powder products", Mljekarstvo, vol.51, no. 3, pp. 263-272, 2001. [Online]. Available: https://hrcak.srce.hr/1909. [Accessed: 14 August 2020]

Abstracts
The production of cow’s milk in Hungary fluctuates by 15-20 % annualy. Surplus milk is dried into powder and can also be converted to modified milk powders using techniques such as ultra filtration. From approximetely 20.000 tonnes, of all milk powder types, 3.000 tonnes, is converted using ultra filtration technology. Multivariable near infrared (NIR) calibration was performed on powder mixtures of whole milk, skimmed milk, whey, retenate (protein concentrate) and lactose for rapid fat, protein, lactose, water and ash content determination. More than 150 samples were prepared and measured in two NIRS labs (Scottish Agriculture College – SAC – Aberdeen and University of Horticulture and Food Science - UHFS – Budapest). The results obtained from the same samples were compared. The aims of the study were: 1. Rapid quantitative and qualitative determination of mixtures of milk powder products using NIR technique. 2. Comparison of the results achieved in Aberdeen (SAC) and Budapest (UHFS) institutes. The mass per cent varied between 0.0-2.8% for fat, 0.0-80% for protein, 6.6-100 % for lactose, 0.0-5.0 % for water and 0.0-8.0 % for ash. High correlation coefficients (0.97-0.99) were found for all five components.

Keywords
powdered milk; milk protein; lactose; near infrared spectrophotometry, NIR reflectance spectra

Hrčak ID: 1909

URI
https://hrcak.srce.hr/1909

[croatian]

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