Handheld NIR Spectroscopy Combined with a Hybrid LDA-SVM Model for Fast Classification of Retail Milk.

The EU market offers different types of milk, distinguished by origin, production method, processing technology, fat content, and other characteristics, which are often detailed on product labels. In this context, ensuring the authenticity of milk is crucial for maintaining standards and preventing fraud. Various food authenticity techniques have been employed to achieve this.

Rapid Classification of Milk Using a Cost-Effective Near Infrared Spectroscopy Device and Variable Cluster-Support Vector Machine (VC-SVM) Hybrid Models.

Removing fat from whole milk and adding water to milk to increase its volume are among the most common food fraud practices that alter the characteristics of milk. Usually, deviations from the expected fat content can indicate adulteration. Infrared spectroscopy is a commonly used technique for distinguishing pure milk from adulterated milk, even when it comes from different animal species.