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The application of Fourier transform infrared spectroscopy (FTIR) in the…
The application of Fourier transform infrared spectroscopy (FTIR) in the dairy industry.
1.An introduction into what is Fourier Transform Infrared Spectroscopy.
1.1 Fourier transform infrared spectroscopy (FTIR) is a technique that is used to study proteins, lipids, and DNA (Gelfand et al, 2015).
1.2 FTIR spectroscopy has been established as a recognised method for rapid differentiation and identification of microorganisms (Beekes et al, 2007).
How does FTIR work? And what does it test for?
2.1 Spectroscopy may be defined as the study of the interaction of an electromagnetic wave with matter. (McParland and Berry, 2016)
2.2 FTIR spectroscopy can determine fat, protein and total solids of milk samples or milk products such as Whey.
What improvements/benefits has the application of FTIR made in the dairy industry?
7.1 FTIR technology can be used for initial testing before more specific experiments are carried out such as ‘milk yield to estimate heat production”(Mesgaran et al, 20220).
7.2 FTIR is used for testing in operators control rooms for testing samples during production to ensure protein, total solids and fat are kept at their optimum levels for the production of milk products e.g. Whey.
Why are Proteins and Total Solids so important to test for in the dairy industry?
5.1 “Control of milk concentrate viscosity and total solids (TS) content prior to spray drying can improve dairy ingredient manufacture.” (Vista et al, 2020)
5.2 There are health related aspects to Milk proteins such as “anti carcinogenic, immunodulatory, anti microbial, anti cardio genie, antihypertensive, and hypocholestromic effects” (Davoodi et al , 2016)
How is FTIR applied to the dairy industry? I.e. The Foss FT3 Machine.
6.1 It is used in the industry carrying out routine tests and analysis of chemical features for example fat, protein, lactose and urea. FTIR can also be used to find out about protein composition, milk coagulation properties, acidity, and milk minerals (Rachah et al, 2021).
4.What products are tested in the dairy industry? What tests are already carried out on these products?
3.1 Milk, Cream, Butter, Cheese, Ice Cream, Yoghurt, Milk powder, Caesin, and Whey
3.2 Microbiological Tests: Methylene BlueReduction test, Standard Plate Count (SPC), Coliform Plate Count (CPC), purist plate culture, gram staining (Anderson et al, 2011)
3.2 Protein Kjdeldahl, Gerber test, pH test
What is the dairy industry like in Ireland?
There are over 18,000 dairy milk farmers milking 1.55 million dairy cows (Teagasc, 2022).
5.How is FTIR applied to the dairy industry?