Screening of dairy powders by near infrared spectroscopy (NIRS)

We have compiled a dairy powder databank containing a broad range of the most current dairy types. The databank is composed of whole milk powders, skimmed-milk powders, equine milk powders, whey powders, butter milk powders and ass's milk powders. Near infrared reflection spectroscopy (NIRS) calibration models for routine determination of the composition parameters moisture, fat, protein and lactose content and the heat class by means of the whey protein nitrogen index (WPNI) were developed. Very good NIRS calibration models can be obtained for the composition parameters moisture, fat, protein and lactose. The prediction of the WPNI by NIRS is also acceptable (SD/SECV = 3.86 < 4.0). The short-wave NIRS technique is promising for conducting identification and content determination of the main components of milk powder and the heat class. The use of this very fast technique significantly reduces the laboratory work and greatly shortens analysis times. It reduces the amount of solvents required, which also makes it very environmentally friendly.