Fourier Transform Infrared Spectroscopy for Adulteration Detection in Reconstituted Powdered Milk

Abstract

Due to the ever increasing demand of milk usage, adulteration is very common for gaining extra profits. Most of the adulterants used are harmful chemicals that cause damage to humans and the green ecosystem of the earth. Quality of milk is generally assessed by laboratory methods like chemical tests. By utilizing wide variety of laboratory methods, experts can identify the adulterants and can even calculate the quantity of the composition of adulterants and compounds. But all these detection methods are not user friendly, time consuming and employs destructive testing mechanisms. The development of spectrometry leads to the development of non-destructive, fast and accurate method to detect the food adulteration. Various types of spectroscopy and different techniques can be utilized for the detection of adulteration in Milk Products. In this paper Fourier transform infrared (FTIR) spectroscopy for the detection of adulteration in reconstituted buffalo powdered milk is presented. A Fourier transform infrared (FTIR) spectroscopy in the 2000nm – 25000nm range is used in adulteration detection process. Then the Dielectric properties of milk are analyzed and then compared with existing spectroscopy techniques as they play important role when milk powder is reconstituted with water.