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Multi-Reflectance-Spectroscopy, Part II: Optical Sensor for In-Line Monitoring of Fat and Protein in Milk-Based

Sebastian Boldt1, Gert Sinn2, Klaus-Henrik Mittenzwey2

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|June 4, 2025
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Summary
This summary is machine-generated.

This study introduces an optical sensor for real-time milk analysis, accurately measuring fat and protein content simultaneously using multi-reflectance spectroscopy (MRS). The system shows high accuracy, with minor influences from temperature but significant impact from homogenization pressure.

Keywords:
Dairy productsPAT‌multivariate analysisprocess analytical technologyquality controlreal-time monitoring

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Area of Science:

  • Analytical Chemistry
  • Spectroscopy
  • Food Science

Background:

  • Accurate, real-time monitoring of milk composition is crucial for quality control in the dairy industry.
  • Traditional wet chemical methods are time-consuming and not suitable for in-line process control.
  • Optical sensing offers a potential alternative for rapid, non-destructive analysis.

Purpose of the Study:

  • To develop and validate an optical sensor system for simultaneous, in-line determination of fat and protein content in milk products.
  • To compare experimental multi-reflectance spectroscopy (MRS) data with simulation data and traditional methods.
  • To investigate the influence of process parameters like temperature and homogenization pressure on measurement accuracy.

Main Methods:

  • Utilized a multi-reflectance spectroscopy (MRS) system with multiple wavelengths and illumination-detection geometries.
  • Conducted a field study in a milk mixing plant, analyzing recombined and conventional milk samples.
  • Employed multi-linear regression (MLR) for model development and root mean square error (RMSE) for accuracy assessment.

Main Results:

  • Spectroscopic characteristics showed consistency with analytical models, though some experimental bias was noted.
  • Multi-linear regression models achieved high accuracy, with RMSE around 0.1 wt% for fat and protein in validation.
  • Process sample temperature had minimal impact, while homogenization pressure significantly affected reflectance values.

Conclusions:

  • The developed MRS system is effective for real-time, in-line monitoring of fat and protein in milk.
  • Accurate monitoring requires consideration of homogenization pressure due to its significant influence on reflectance.
  • The system demonstrates potential for improved quality control in dairy processing.