Article (Scientific journals)
Is it possible to predict milk processing into butter using infrared spectroscopy?
Lefebure, Emilie; Troch, Thibault; Noutfia, Younès et al.
2021In Biotechnologie, Agronomie, Société et Environnement, 25 (1), p. 21-31
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Keywords :
cow milk; chemicophysical properties; analytical chemistry; butter; infrared spectrophotometry; lait de vache; propriété physicochimique; chimie analytique; beurre; spectroscopie infrarouge
Abstract :
[en] Description of the subject. Given the current low price of milk, a lot of producers have decided to process their milk into products with a higher added-value, including butter. However, all milks are not suitable to be transformed into butter. It would thus be useful to be able to predict milk processing properties. Objectives. The aim of this paper was to study the ability of milk to be processed into butter using infrared spectrophotometry. Method. A normalized protocol for the production of butter was developed. Milk samples (n = 110) collected between 2013 and 2016 were analyzed by near and medium infrared spectrometry (315 spectra). Butter samples were also analyzed by visible-near infrared spectrometry (220 spectra). Composition of the products was subsequently assessed using validated prediction equations. Principal components analyses were performed to discriminate samples. Results. Butter properties seemed to be influenced by seasons and feedings. Water content and color parameters could be predicted on the basis of butter infrared spectra. Conclusions. It was possible to correlate butter characteristics with milk properties. However, it was not possible to predict butter characteristics on the basis of milk near infrared spectra. It could be interesting to try predictions from milk medium infrared spectra.
Disciplines :
Food science
Author, co-author :
Lefebure, Emilie ;  Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes
Troch, Thibault ;  Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes
Noutfia, Younès;  Université de Liège – Gembloux Agro-Bio Tech > Laboratoire Qualité et Sécurité des Produits Agro-alimentaires
Colinet, Frédéric 
Gerard, Amaury ;  Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes
Dehareng, Frédéric
Baeten, Vincent
Gengler, Nicolas  ;  Université de Liège - ULiège > Département GxABT > Ingénierie des productions animales et nutrition
Sindic, Marianne  ;  Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes
Language :
English
Title :
Is it possible to predict milk processing into butter using infrared spectroscopy?
Alternative titles :
[fr] Étude de l’aptitude à la transformation du lait en beurre par des techniques de spectroscopie infrarouge
Publication date :
2021
Journal title :
Biotechnologie, Agronomie, Société et Environnement
ISSN :
1370-6233
eISSN :
1780-4507
Publisher :
Presses Agronomiques de Gembloux, Gembloux, Belgium
Volume :
25
Issue :
1
Pages :
21-31
Peer reviewed :
Peer Reviewed verified by ORBi
Name of the research project :
Profarmilk
Funders :
SPW DG03-DGARNE - Service Public de Wallonie. Direction Générale Opérationnelle Agriculture, Ressources naturelles et Environnement [BE]
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since 20 March 2021

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