Université Clermont Auvergne, INRAE, UMRF, Aurillac, France.
Department of Food Engineering, Bingol University, Bingol, Turkey.
Crit Rev Food Sci Nutr. 2022;62(11):3063-3087. doi: 10.1080/10408398.2020.1862754. Epub 2020 Dec 31.
The application of spectroscopic techniques can help in alleviating problems encountered during the processing of milk and dairy products. Indeed, traditional analytical methods (e.g., physicochemical measurements, sensory, chromatography) are relatively expensive, time-consuming, and require chemicals and sophisticated analytical equipment, and skilled operators. Hence, there is a need to develop faster and less costly methods for accurately monitoring changes in the quality of milk and other dairy products during processing and storage.Many nondestructive and noninvasive instrumental techniques are available for inline and online monitoring of food. These include fluorescence spectroscopy, mid-infrared (MIR), near-infrared (NIR), nuclear magnetic resonance (NMR), etc. These techniques are usually used in combination with chemometric tools a to explore the information present in spectral data.This review article will discuss the potential of the above-mentioned spectroscopic techniques for monitoring chemical modifications of dairy products and the prediction of their functional properties during processing. The advantages and disadvantages of each technique are also discussed in this review. Finally, some conclusions are drawn, and the future trends of these methods are presented.
光谱技术的应用有助于缓解牛奶和乳制品加工过程中遇到的问题。事实上，传统的分析方法（如理化测量、感官、色谱法）相对昂贵、耗时，并且需要使用化学物质和复杂的分析设备以及熟练的操作人员。因此，需要开发更快、成本更低的方法来准确监测牛奶和其他乳制品在加工和储存过程中的质量变化。
许多非破坏性和非侵入性的仪器技术可用于食品的在线和实时监测。这些技术包括荧光光谱法、中红外（MIR）、近红外（NIR）、核磁共振（NMR）等。这些技术通常与化学计量学工具结合使用，以探索光谱数据中存在的信息。
本文综述了上述光谱技术在监测乳制品化学修饰以及预测其在加工过程中功能特性方面的应用潜力。本文还讨论了每种技术的优缺点。最后得出结论，并提出了这些方法的未来发展趋势。
