The use of near infrared spectroscopy on milk and milk products

Milk and milk products are a widely produced and traded source of nutrition globally. Near infrared (NIR) spectroscopy is commonly applied to these products for the purposes of composition measurement and quality control. The last five years have seen a growing emphasis on areas such as applications of NIR spectroscopy to compositional parameters that were previously done by specialised assays. Studies on proof of origin and authenticity as well as more qualitative applications such as health benefits have also appeared in the NIR literature in increasing numbers. Both these areas are reviewed by reference to application to liquid milk and specific products produced from milk alongside a number of new approaches to the more traditional quantitative use of NIR to measure gross compositional parameters such as fat, protein and moisture. The importance of appropriate sample preparation for respective products is also emphasised and a summary of the relevant wavelengths important for NIR analysis of milk and milk products is presented.