Abstract
The possibility of using Raman spectroscopy for diagnosing cow’s milk during its souring was investigated. Statistically reliable linear dependences of IR (pH) were obtained at high sensitivity. The use of the spectral range 1000-1130 cm-1 will make it possible to obtain statistically reliable linear dependences of the integral parameters of Raman scattering on the content of fat, protein and lactose in milk, as well as milk solids.
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