Abstract
The research reported here demonstrates the possibility of using photoacoustic spectroscopy for milk product analysis. Milk products including yogurt, cheese, and market milk were analyzed in the ultraviolet visible range. A strong absorption peak was present at 280 nm for all the products. Relationship was linear between relative protein concentration of skim milk and the photoacoustic signal at 280 nm (r2 greater than .99). Powdered milks, prepared from skim milk that had been subjected to different heat treatments before drying, were analyzed, and a second absorption peak at 335 nm was noted for milks subjected to high heat treatment prior to the drying process. This second absorption peak appears associated with Maillard reaction products. Analysis of stored UHT heat-treated milk and infant formulas showed a similar peak at 335 nm. The results suggest that the Maillard reaction is initiated during UHT treatment of milk, and associated pigments develop only during storage. The presence of the 335-nm band in the photoacoustic spectra of infant formulas is considered as the result of heat sterilization. It is anticipated that as photoacoustic spectroscopy becomes more common, its usefulness in the milk industry, in particular, and in food science, in general, will increase.
| Original language | English |
|---|---|
| Pages (from-to) | 1822-1827 |
| Number of pages | 6 |
| Journal | Journal of Dairy Science |
| Volume | 70 |
| Issue number | 9 |
| State | Published - Sep 1 1987 |
| Externally published | Yes |
Fingerprint
ASJC Scopus subject areas
- Animal Science and Zoology
- Food Science
- veterinary(all)
Cite this
Photoacoustic analysis of some milk products in ultraviolet and visible light. / Martel, R.; N'Soukpoé-Kossi, C. N.; Paquin, P.; Leblanc, Roger.
In: Journal of Dairy Science, Vol. 70, No. 9, 01.09.1987, p. 1822-1827.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Photoacoustic analysis of some milk products in ultraviolet and visible light.
AU - Martel, R.
AU - N'Soukpoé-Kossi, C. N.
AU - Paquin, P.
AU - Leblanc, Roger
PY - 1987/9/1
Y1 - 1987/9/1
N2 - The research reported here demonstrates the possibility of using photoacoustic spectroscopy for milk product analysis. Milk products including yogurt, cheese, and market milk were analyzed in the ultraviolet visible range. A strong absorption peak was present at 280 nm for all the products. Relationship was linear between relative protein concentration of skim milk and the photoacoustic signal at 280 nm (r2 greater than .99). Powdered milks, prepared from skim milk that had been subjected to different heat treatments before drying, were analyzed, and a second absorption peak at 335 nm was noted for milks subjected to high heat treatment prior to the drying process. This second absorption peak appears associated with Maillard reaction products. Analysis of stored UHT heat-treated milk and infant formulas showed a similar peak at 335 nm. The results suggest that the Maillard reaction is initiated during UHT treatment of milk, and associated pigments develop only during storage. The presence of the 335-nm band in the photoacoustic spectra of infant formulas is considered as the result of heat sterilization. It is anticipated that as photoacoustic spectroscopy becomes more common, its usefulness in the milk industry, in particular, and in food science, in general, will increase.
AB - The research reported here demonstrates the possibility of using photoacoustic spectroscopy for milk product analysis. Milk products including yogurt, cheese, and market milk were analyzed in the ultraviolet visible range. A strong absorption peak was present at 280 nm for all the products. Relationship was linear between relative protein concentration of skim milk and the photoacoustic signal at 280 nm (r2 greater than .99). Powdered milks, prepared from skim milk that had been subjected to different heat treatments before drying, were analyzed, and a second absorption peak at 335 nm was noted for milks subjected to high heat treatment prior to the drying process. This second absorption peak appears associated with Maillard reaction products. Analysis of stored UHT heat-treated milk and infant formulas showed a similar peak at 335 nm. The results suggest that the Maillard reaction is initiated during UHT treatment of milk, and associated pigments develop only during storage. The presence of the 335-nm band in the photoacoustic spectra of infant formulas is considered as the result of heat sterilization. It is anticipated that as photoacoustic spectroscopy becomes more common, its usefulness in the milk industry, in particular, and in food science, in general, will increase.
UR - http://www.scopus.com/inward/record.url?scp=0023413345&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0023413345&partnerID=8YFLogxK
M3 - Article
C2 - 3668043
AN - SCOPUS:0023413345
VL - 70
SP - 1822
EP - 1827
JO - Journal of Dairy Science
JF - Journal of Dairy Science
SN - 0022-0302
IS - 9
ER -