Quantitative determination of the fat protein lactose and water content in cow milk using Fourier transform infrared spectrometry

摘要

In this paper the quantitative analysis of the four major components in cow milk using Fourier transform infrared spectrometry is described. Least squares regression using selected wavenumber regions is compared with full spectrum methods such as principal component regression (PCR) and partial least squares regression (PLS). Results are comparable with data obtained from infrared filter instruments with respect to precision and accuracy.