Potential estimation of titratable acidity in cow milk using mid-infrared spectrometry

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Potential estimation of titratable acidity in cow milk using

Mid-Infrared Spectrometry

F.G. Colinet

1

, H. Soyeurt

1,2

, C. Anceau

3

, A. Vanlierde

1

, N. Keyen

3

, P. Dardenne

4

,

N. Gengler

1,2

_{& M. Sindic}

3

1

_{Animal Science Unit, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes 2,}

B-5030 Gembloux, Belgium

2

National Fund for Scientific Research, Rue d’Egmont 5, B-1000 Brussels, Belgium

3

_{Food Technology Unit, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes 2,}

B-5030 Gembloux, Belgium

4

Walloon Agricultural Research Center, Valorisation of Agricultural Products Department,

Chaussee de Namur 24, B-5030 Gembloux, Belgium

Abstract

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Keywords: Milk, titratable acidity, mid-infrared spectrometry.

1. Introduction

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2. Material and methods

2.1 Sampling

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2.2 Calibration procedure

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3. Results and discussion

3.1 Characterization of the samples

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Table 1. Mean and standard deviation (SD) for each analyzed component of milk of the 225 studied milk samples. 7UDLW1 0HDQ 6' )DW 3URWHLQ ))$PPROJRI)DW 8UHDJP/ /DFWRVHJP/ '0 6&6 S+ 7$' 1

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Table 2. Observed correlations among the traits.

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3.2 Calibration

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6.000 11.000 16.000 21.000 26.000 6.000 11.000 16.000 21.000 26.000 R e c o rd e d T it ra ta b le A ci d it y (D °) PredictedTitratableAcidity(D°)

Figure 1. Cross-validation results from 203 milk samples (dotted lines: twice standard error of cross-validation; solid line: perfect prediction where recorded titratable acidity (D°) = titratable acidity (D°) predicted by infrared analysis).

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4. Conclusion

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5. Acknowledgements

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6. References

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