ABSTRACT
This chapter is a discussion of the application of NIR for the analysis of dairy products and related sample types. The chapter covers analysis of raw whole milk, skim milk, milk powder, cheese, casein and caseinates, butter, and other milk products. Constituents measured include protein, fat, fatty acids, lactose, lactate, ash, vitamins, scattering properties, and other parameters. Discriminant analysis is also mentioned for the recognition of product types and seasonal variation. Chemometric methods, calibration techniques, mathematical preprocessing, and other methods are discussed. Sampling methods and the estimation of optimum wavelengths for measurement are provided. Identification of adulteration and counterfeit mixtures are addressed. Moreover, the absorption characteristics of different types of milk products are demonstrated in multiple citations..
