By Andreas Niemöller and Steve Holroyd.
Milk and milk products are a widely consumed and traded food. As with all foods there is a high demand for quality control and this is frequently carried out by rapid and reliable compositional analysis using near infrared (NIR) spectroscopy, which has been routinely applied for quality assessment in the dairy industry for over thirty years. Initial applications were on powdered products and cheese, but developments in hardware, software and chemometrics have widened the scope of application to include the entire range of dairy products throughout the production chain.
A first version of the international standard ISO 21543|IDF 201 was released in 2006 and is now being updated to cover a wider range of sample matrices in liquid, semisolid or solid forms and related measurement approaches and procedures.
This bulletin is a compilation of so far unpublished calibration statistics as a reference for the updated guideline.
Keywords: Near infrared Spectrometry, standard, rapid analysis, milk products, performance.