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Proceedings Paper

Quantitative determination of the fat, protein, lactose, and water content in cow milk using Fourier transform infrared spectrometry
Author(s): Hendrik J. Luinge; E. Hop; E. T.G. Lutz; John H. van der Maas; A. Holstra; H. A. van Hemert; J. Koops; H. Wooldrik; E. A.M. de Jong; G. Ellen
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Paper Abstract

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.

Paper Details

Date Published: 1 March 1992
PDF: 2 pages
Proc. SPIE 1575, 8th Intl Conf on Fourier Transform Spectroscopy, (1 March 1992); doi: 10.1117/12.56329
Show Author Affiliations
Hendrik J. Luinge, Univ. of Utrecht (Netherlands)
E. Hop, Univ. of Utrecht (Netherlands)
E. T.G. Lutz, Univ. of Utrecht (Netherlands)
John H. van der Maas, Univ. of Utrecht (Netherlands)
A. Holstra, West-Nederland Milk Control Station (Netherlands)
H. A. van Hemert, West-Nederland Milk Control Station (Netherlands)
J. Koops, West-Nederland Milk Control Station (Netherlands)
H. Wooldrik, West-Nederland Milk Control Station (Netherlands)
E. A.M. de Jong, Netherlands Institute for Dairy Research (Netherlands)
G. Ellen, Netherlands Institute for Dairy Research (Netherlands)


Published in SPIE Proceedings Vol. 1575:
8th Intl Conf on Fourier Transform Spectroscopy

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