Dairy foods: Detection of Specific Sugars in Dairy Process Samples Using Multivariate Curve Resolution

摘要

Dairy process monitoring by application of mul- tivariate curve resolution using alternating least squares is presented. Alternating least squares was used for resolving Fourier transform infrared spectral data from a dairy batch process in which lactose is enzymatically hydrolyzed to glucose and galactose. It was possible to extract four compounds (fat, lactose, and two other sugar components) from the spectral data obtained from nine process runs. Subsequently, the pure spectra obtained in this way were used to monitor the content of these compounds in two new process runs.