Quality Testing of Main Components of Raw Milk Based on Different Wavelengths of Near-infrared Spectroscopy

Different wavelengths of near-infrared spectroscopy were used to test the quality of main components of raw milk.The quantitative an alysis model of protein content,fat content and lactose content was established by 2 kinds of near-infrared spectroscopy based on reflection and diffuse reflection spectra.The results gave the correlation coefficients of 0.9311,0.9218,0.8288 for protein,fat and lactose,respectively,with the root mean square error of prediction(RMSEP) of 1.9144,2.0143,and 2.804.The measurements and concentration had a good correlation.The results demonstrated that near-infrared spectrometry was a valuable,rapid and nondestruction tool for the quantitative analysis of the principle components in row milk.