Abstract
Milk products obtained from cow, goat, buffalo, sheep, and camel as well as fermented forms such as cheese, yogurt, kefir, and butter are in a category of the most nutritious foods due to their high contents of high protein contributing to total daily energy intake. For certain reasons, high price milk products may be adulterated with low-quality ones or with foreign substances such as melamine and formalin which are added into them; therefore, a comprehensive review on analytical methods capable of detecting milk adulteration is needed. The objective of this narrative review is to highlight the use of vibrational spectroscopies (near infrared, mid infrared, and Raman) combined with multivariate analysis for authentication of milk products. Articles, conference reports, and abstracts from several databases including Scopus, PubMed, Web of Science, and Google Scholar were used in this review. By selecting the correct conditions (spectral treatment, normal versus derivative spectra at wavenumbers region, and chemometrics techniques), vibrational spectroscopy is a rapid and powerful analytical technique for detection of milk adulteration. This review can give comprehensive information for selecting vibrational spectroscopic methods combined with chemometrics techniques for screening the adulteration practice of milk products.
Highlights
In the last decades, the production and consumption of dairy products have increased globally
This review highlights the recent updates on the application of vibrational spectroscopy combined with chemometrics techniques for authentication of dairy products based on articles published during 2010-2020
Analysis of cow milk (CM) in goat milk (GM) was performed using Fourier transform infrared (FTIR) and Raman spectroscopy combined with chemometrics methods, SIMCA, and partial least square (PLS) regression
Summary
The production and consumption of dairy products have increased globally. Consumers demand the accurate and correct food labelling to select food products [3]. Food authentication is the process by which the food products are regularly checked for quality, safety, and the correctness with their description on labelled products using standardized methods. Physical, or biological analytical methods, including the analysis of ingredients and determination of geographical origin intended for authentication analysis in dairy products, are reported by food scientist [6]. Among these methods, vibrational spectroscopies are one of the most reported ones. This review highlights the recent updates on the application of vibrational spectroscopy combined with chemometrics techniques for authentication of dairy products based on articles published during 2010-2020
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