Feasibility of Discriminating Dried Dairy Ingredients and Preheat Treatments Using Mid-Infrared and Raman Spectroscopy

Abstract

This study investigated the feasibility of mid-infrared (MIR) and Raman spectroscopy for (i) discrimination of three dried dairy ingredients, namely skim milk powder (SMP), whey protein concentrate (WPC) and demineralised whey protein (DWP) powder, and (ii) discrimination of preheat treatments of dried dairy ingredients using partial least squares discriminant analysis (PLS-DA). PLS1-DA models developed using MIR ranges of 800–1800 and 1200–1800 cm−1 yielded the best discrimination (correct identification of 97.2% for SMP discrimination and 100% for WPC and DWP discrimination). The best PLS2-DA model using MIR spectroscopy was developed over the spectral range of 800–1800 cm−1 and produced correct identification of 100% for dairy ingredient discrimination. Models developed using Raman 800–1800 and 1200–1800 cm−1 spectral ranges correctly discriminated (100% correctly identified) each dairy ingredient. Although all PLS1-DA and PLS2-DA models developed using both spectral technologies for preheat treatment discrimination had good discrimination accuracy (86–100%), they employed a high number of factors (8–9 for the best model). The use of the Martens uncertainty test successfully reduced the number of factors employed (3–4 for the best models) and improved the performance of PLS1-DA models for preheat treatment discrimination (all 100% correctly identified). This feasibility study demonstrates the potential of both MIR and Raman spectroscopy for rapid characterisation of dried dairy ingredients.