Foss Analytical highlights the proven potential of analysis with infrared spectroscopy to screen raw material before it reaches the supermarket shelves as milk products or powdered milk.
Infrared (IR) spectroscopy is a non-destructive technique that provides information on a large range of compounds and a powerful analytical tool that is ideal for routine screening of raw milk.
Looking at raw milk from a spectroscopic point of view, natural raw milk has a particular spectrum - a unique fingerprint.
Using a technique called Principal Component Analysis (PCA) it is possible to program an IR spectroscopy analyser to recognise the spectra (or fingerprint) representing pure raw milk.
Consequently, Foss has made it possible for its analysers to give a warning when samples do not meet the criteria for pure milk.
If the sample is somehow different from pure milk, it will be detected immediately.
This same principle applies to milk powder.
The main advantages of IR spectroscopy are speed, a high degree of automation, good resolution and cost-effectiveness.
Advanced instrumentation together with advanced chemometric software provides the analytical tool that is needed for routine qualitative analysis.
Foss offers solutions such as the Milkoscan FT120, Infraxact, XDS Rapid Content Analyser and the Nirs Bench Analyser, which enable users to make their own pattern recognition models for determination of food authenticity.
