Fourier transform infrared spectroscopy and multivariate analysis of milk from different goat breeds
A deeper understanding of milk composition from different dairy goat breeds would address the potential variance in quality control, as well as to optimize the production process of dairy products. Understanding these parameters will assist in evaluating goat milk quality. This study was designed to...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English English English |
| Published: |
Taylor and Francis Inc
2019
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/79143/13/79143_Fourier%20transform%20infrared%20spectroscopy.pdf http://irep.iium.edu.my/79143/14/79143_Fourier%20transform%20infrared%20spectroscopy_SCOPUS.pdf http://irep.iium.edu.my/79143/15/79143_Fourier%20transform%20infrared%20spectroscopy_WOS.pdf http://irep.iium.edu.my/79143/ https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1668803?needAccess=true |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Islam Antarabangsa Malaysia |
| Language: | English English English |
| Summary: | A deeper understanding of milk composition from different dairy goat breeds would address the potential variance in quality control, as well as to optimize the production process of dairy products. Understanding these parameters will assist in evaluating goat milk quality. This study was designed to identify potential differentiating features the milk from different goat breeds based on fourier transform infrared spectroscopy (FTIR) coupled with multivariate analysis to detect the compositional differences. Eighteen freeze-dried goat milk samples of different breeds (Jamnapari, Saanen and Toggenburg) were analyzed. The results showed a clear discrimination between three different breeds using Partial least square discriminant analysis. The value Q2 and R2Y values are 0.981 and 0.958, which means the model exhibited goodness-of-fit and predictive features that would allow milk samples to be segregated by breed reliably. Result of chemical composition show Jamnapari milk was superior in terms of protein, fat and lactose content with values of 3.7%, 4.20%, and 5.30%, respectively, compared to other breeds. These analyses showed that only Jamnapari goat milk is different compared to the other two breeds. |
|---|