Near-infrared spectroscopy and Its Application to Milk and Dairy Products Analysis

Page: 305

L. Curdaa, O. Kukackovaa, and M. Novotnab

aDepartment of Dairy and Fat Technology, Institute of Chemical Technology, Prague, bCentral Laboratories, Institute of Chemical Technology, Prague


The review deals with the principles of NIR spectroscopy, its instrumentation and techniques of acquisition of NIR spectra. Chemometric methods for evaluation of the spectra as well as advantages and drawbacks of NIR spectroscopy are discussed. The application potential of NIR spectroscopy is demonstrated in the field of dairy products.


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