Dairy product analysis: identification of microorganisms by mid-infrared spectroscopy and determination of constituents by Raman spectroscopy.

Abstract

Identification of microorganisms by traditional microbiological methods is time consuming. The German Federal Health Office has developed a method using mid-infrared spectroscopy to identify microorganisms rapidly. This method has been modified for application to microorganisms important in the dairy industry. Mid- and near-infrared spectroscopies are well-established methods for quantitative measurements of fat, protein, lactose, and solid content in a variety of products. A disadvantage of both methods is the huge absorption due to water; extraction of other components is complicated and can be achieved only statistically. With Raman spectroscopy, water causes less absorption. We investigated the use of Raman spectroscopy as a quantitative method for milk powder.