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

Applied spectroscopy·2025

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Multi-Reflectance-Spectroscopy, Part III: In-Line Monitoring of Milk Fat Globule Size via Sauter Diameter Using an

Sebastian Boldt1,2, Gert Sinn3, Klaus-Henrik Mittenzwey3

  • 1Karlsruhe Institute of Technology, Institute of Mechanical Process Engineering and Mechanics, Karlsruhe, Germany.

Applied Spectroscopy
|April 30, 2026
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Summary
This summary is machine-generated.

A new optical sensor using Multi-Reflectance Spectroscopy (MRS) accurately estimates fat globule size in real-time for milk production. This technology enables crucial in-line monitoring for consistent product quality in dairy processing.

Keywords:
Dairy productsPATautomated processesglobule sizemultivariate analysisprocess analytical technologyquality controlreal-time monitoringsauterdiameter

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Area of Science:

  • Food Science and Technology
  • Optical Engineering
  • Process Analytical Technology

Background:

  • Fat globule size is a critical quality parameter in milk-based products, impacting performance and consistency.
  • Conventional methods for measuring fat globule size are typically off-line, hindering real-time process control in manufacturing.
  • In-line monitoring is essential for maintaining consistent product quality and optimizing dairy processing.

Purpose of the Study:

  • To demonstrate the feasibility of a novel Multi-Reflectance Spectroscopy (MRS) optical sensor for in-line estimation of fat globule Sauter diameter.
  • To validate the performance of the MRS sensor in an industrial milk standardization setting.
  • To assess the sensor's capability for real-time monitoring of fat globule size in dairy emulsions.

Main Methods:

  • Developed and utilized a Multi-Reflectance Spectroscopy (MRS) sensor to acquire multidimensional reflectance data.
  • Performed industrial validation using low-fat (1.5 wt%) and whole-fat (3.5 wt%) milk, varying fat globule sizes via homogenization pressure.
  • Obtained reference fat globule size distributions using analytical centrifugation and developed partial least squares (PLS) regression models for analysis.

Main Results:

  • Principal Component Analysis showed clear separation based on fat concentration levels.
  • Developed concentration-specific PLS models achieved test RMSEs of 271 nm across the full Sauter diameter range (0.7-3.5 μm).
  • Individual models for 1.5 wt% and 3.5 wt% milk yielded high accuracy with RMSEs of approximately 80 nm and 40 nm, respectively.

Conclusions:

  • The MRS-based optical sensor enables accurate, real-time, in-line monitoring of fat globule size in complex dairy emulsions.
  • This technology represents a promising process-analytical tool for industrial process control in the dairy industry.
  • The sensor facilitates consistent product quality by providing immediate feedback on fat globule size during manufacturing.