A Review on MIR, NIR, Fluorescence and Raman Spectroscopy\nCombined with Chemometric Modeling to Predict the Functional Properties\nof Raw Bovine Milk

Spectroscopic methods,\nsuch as Mid-Infrared (MIR), Near-Infrared\n(NIR), fluorescence and Raman spectroscopy are rapid, inexpensive\nand nondestructive. Traditionally, mainly MIR and NIR spectroscopy\nhave been employed to predict the compositional properties of milk.\nHowever, measurement of the key functional properties of milk is of\nhigh industry relevance. In this review, studies on the use of spectroscopic\ntechniques for predicting milk functional properties are compared\nand reported models are outlined. The challenges of employing spectroscopy\nin functionality applications are discussed. For pH and curd yield,\nsome of the MIR models display a robust prediction performance. With\nfurther model validation, calibrations for these properties could\npotentially be added to existing MIR instruments in the industry.\nDespite fluorescence and NIR spectroscopy being used for many dairy\napplications, their use for milk functionality is limited currently.\nAs Raman spectroscopy is sensitive to the components of raw milk,\nit has potential for predicting milk functional properties.