Raman spectroscopy in the quality analysis of dairy products: A literature review

This work presents a review on the use of Raman spectroscopy in the evaluation of the quality control of dairy products. Milk and dairy products are globally extremely important foodstuffs both economically and nutritionally and require adherence to quality standards for production, industrialization, and commercialization; in addition to the several more common analytical methods that can be used to effect quality controls, Raman spectroscopic techniques can prove to be advantageous for carrying out the analyses of the parameters that are required by various government agencies in the quality control of dairy products. Thus, this work aimed at evaluating the feasibility of applying Raman spectroscopic techniques in the quality control of these products. Through the critical analysis of the scientific documents that were used as a reference, the data related to the analysis of the parameters required by government agencies were found relating to the adulterants found in milk matrices. It was concluded that Raman spectroscopy is a viable and advantageous technique for the analysis of milk and milk derivatives.