Determination of milk fat authenticity in ultra-filtered white cheese by using Raman spectroscopy with multivariate data analysis.

Cheese is one of the most widely consumed food products in the world. However, the increasing demand for nutritionally enhanced or functional products by the cheese industry has created new approaches that partially or fully replace milk fat. With this, new methods of adulteration have also been noted, potentially leading to these fully/partially-replaced products being offered as cheese.

Identification of cow, buffalo, goat and ewe milk species in fermented dairy products using synchronous fluorescence spectroscopy.

In the dairy industry, substitution of high priced milk species with low priced ones is a common practice, and determination of milk species is critical. In this study, synchronous fluorescence spectroscopy (SFS) method was developed for identification of milk species in fermented dairy products (yoghurt and cheese). Three partial least square-discriminant analysis models were developed in order to identify pure-mixed samples, milk species and binary mixture type, and partial least square (PLS) model was utilized to quantify the mixing ratio in binary mixtures.