Skip to main content
SpringerLink
Log in

A rapid method for detection adulteration in goat milk by using vibrational spectroscopy in combination with chemometric methods

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Because of the second place of milk adulteration in the food fraud lists, the study focused on the investigation of the cow milk as an adulterant in goat milk based on β-carotene presence in cow milk as s rapid method by Raman and Infrared spectroscopy with chemometric techniques.t Partial least squares regression (PLSR) and the soft independent modelling of class Analogy (SIMCA) models have developed to for the prediction of adulteration ratio and β-carotene content of mixtures on the spectral band at around 1373, 1454, and 956 cm−1 for infrared and 1005, 1154, and 1551 cm−1 for Raman spectroscopy respectively. The correlation coefficient for calibration (R2cal), standard error of calibration, standard error of performance, and correlation coefficient for validation (R2val) have calculated for mid-infrared and Raman techniques. The PLSR models showed excellent fit (R2 value > 96) and could accurately determine β-carotene content and percentage of spiked milk in a short time. SIMCA results showed that 20% intervals of the mixture could be differentiated barely from other mixtures by mid-infrared spectroscopy; however, there could not found significant discrimination by Raman spectroscopy. β-carotene could be considered as a biomarker of determination of adulteration concerning β-carotene content and mixture percentage, and discrimination of spiked mixture for the differentiation of goat and cow milk.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Addeo F, Pizzano R, Nicolai MA, Caira S, Chianese L (2009) Fast isoelectric focusing and antipeptide antibodies for detecting bovine casein in adulterated water buffalo milk and derived mozzarella cheese. J Agric Food Chem 57:10063–10066

    Article  CAS  Google Scholar 

  • Ahmad N, Saleem M (2019) Raman spectroscopy-based characterization of desi ghee obtained from buffalo and cow milk. Int Dairy J 89:119–128

    Article  CAS  Google Scholar 

  • AOAC (2005) Offical method 972.16 Fat, lactose, protein and solids in milk. MIR, in Official Methods of Analysis of AOAC International. AOAC, Rockville

    Google Scholar 

  • Barth A (2007) Infrared spectroscopy of proteins. Biochem Biophys Acta 1767:1073–1101

    CAS  PubMed  Google Scholar 

  • Bernstein PS (2002) New insights into the role of the macular carotenoids in age-related macular degeneration. Resonance Raman studies. Pure Appl Chem 74(8):1419–1425

    Article  CAS  Google Scholar 

  • Burns DA, Ciurczak EW (2007) Handbook of near-infrared analysis, 3rd edn. CRC Press, Boca Raton p, p 826

    Book  Google Scholar 

  • Chafen JJ, Newberry S, Riedl M, Bravata D, Maglione M, Suttorp M, Sundaram V, Paige N, Towfigh A, Hulley B, Shekelle P (2010) Diagnosing and managing common food allergies: a systematic review. JAMA 303:1848–1856

    Article  Google Scholar 

  • Ellis KA, Monteiro A, Innocent GT, Grove-White D, Cripps P, McLean WG, Howard CV, Mihm M (2007) Investigation of the vitamins A and E and β-carotene content in milk from UK organic and conventional dairy farms. J Dairy Res 74:484–491

    Article  CAS  Google Scholar 

  • Grube M, Bekers M, Upite D, Kaminska E (2002) Infrared spectra of some fructans. Spectroscopy 16:289–296

    Article  CAS  Google Scholar 

  • Haenlein GFW (2004) Goat milk in human nutrition. Small Ruminant Res 51:155–163

    Article  Google Scholar 

  • Jenness R (1980) Composition and characteristics of goat milk: review 1968–1979. J Dairy Sci 63:1605–1630

    Article  CAS  Google Scholar 

  • Johnson R (2014) Food fraud and “economically motivated adulteration” of food and food ingredients. CRS Report

  • Levieux D, Venien A (1994) Rapid, sensitive 2-site ELISA for detection of cows’ milk in goats’ or ewes’ milk using monoclonal antibodies. J Dairy Res 61:91–99

    Article  CAS  Google Scholar 

  • Marty C, Berset C (1990) Factors affecting the thermal degradation of all- trans-ß-carotene. J Agri Food Chem 38(4):1063–1067

    Article  CAS  Google Scholar 

  • Mayer HK (2005) Milk species identification in cheese varieties using electrophoretic, chromatographic and PCR techniques. Int Dairy J 15:595–604

    Article  CAS  Google Scholar 

  • McGoverin CM, Clark ASS, Holroyd SE, Gordon KC (2009) Raman spectroscopic prediction of the solid fat content of New Zealand anhydrous milk fat. Anal Method 1:29–38

    Article  CAS  Google Scholar 

  • McGoverin CM, Clark ASS, Holroyd SE, Gordon KC (2010) Raman spectroscopic quantification of milk powder constituents. Anal Chim Acta 673:26–32

    Article  CAS  Google Scholar 

  • Moh MH, Che Man YB, Badlishah BS, Jinap S, Saad MS, Abdullah JWJ (1999) Quantitative analysis of palm carotene using Fourier transform infrared and near infrared spectroscopy. J Am Oil Chem Soc 76:249–254

    Article  CAS  Google Scholar 

  • Nicolaou N, Goodacre R (2008) Rapid and quantitative detection of the microbial spoilage in milk using Fourier transform infrared spectroscopy and chemometrics. Analyst 133:1424–1431

    Article  CAS  Google Scholar 

  • Nicolaou N, Xu Y, Goodacre R (2010) Fourier transform infrared spectroscopy and multivariate analysis for the detection and quantification of different milk species. J Dairy Sci 93:5651–5660. https://doi.org/10.3168/jds.2010-3619

    Article  CAS  PubMed  Google Scholar 

  • Ogura T, Takahashi S, Shinzawa-Itoh K, Yoshikawa S, Kitagawa T (1991) Time-resolved resonance Raman investigation of cytochrome oxidase catalysis: observation of a new oxygen-isotope sensitive Raman band. Bull Chem Soc Jpn 64:2901–2907

    Article  CAS  Google Scholar 

  • Osswald S, Flahaut E, Ye H, Gogotsi Y (2005) Elimination of D-band in Raman spectra of double-wall carbon nanotubes by oxidation. Chem Phys Lett 402:422–427. https://doi.org/10.1016/j.cplett.2004.12.066

    Article  CAS  Google Scholar 

  • Park YW, Juarez M, Ramos M, Haenlein GFW (2007) Physico-chemical characteristics of goat and sheep milk. Small Ruminant Res 68:88–113. https://doi.org/10.1016/j.smallrumres.2006.09.013

    Article  Google Scholar 

  • Posati LP, Orr ML (1976) Composition of foods, dairy and egg products, agriculture handbook No. 8-1. USDA-ARS, Consumer and Food Economics Institute Publishers, Washington, DC, 77–109

  • Potočnik K, Gantner V, Kuterovac K, Cividini A (2011) Mare’s milk: composition and protein fraction in comparison with different milk species. Mljekarstvo 61:107–113

    Google Scholar 

  • Raynal LK, Lagriffoul G, Paccard P, Guillet I, Chilliard Y (2008) Composition of goat and sheep milk products: an update. Small Ruminant Research. 79:57–72

    Article  Google Scholar 

  • Rodrigues Júnior PH, Sá Oliveira K, Almeida CERD, De Oliveira LFC, Stephani R, Pinto MSDS, Carvalho ANFD, Perrone IT (2016) FT-Raman and chemometric tools for rapid determination of quality parameters in milk powder: classification of samples for the presence of lactose and fraud detection by addition of maltodextrin. Food Chem 196:584–588. https://doi.org/10.1016/j.foodchem.2015.09.055

    Article  CAS  PubMed  Google Scholar 

  • Rodriguez-Saona LE, Koca N, Harper WJ, Alvarez VB (2006) Rapid determination of swiss cheese composition by Fourier transform infrared/attenuated total reflectance spectroscopy. J Dairy Sci 89:1407–1412. https://doi.org/10.3168/jds.S0022-0302(06),72209-3

    Article  CAS  PubMed  Google Scholar 

  • Santos PM, Pereira-Filho ER, Rodriguez-Saona LE (2013) Rapid detection and quantification of milk adulteration using infrared microspectroscopy and chemometrics analysis. Food Chem 138(1):19–24. https://doi.org/10.1016/j.foodchem.2012.10.024

    Article  CAS  PubMed  Google Scholar 

  • Sun DW (2009) Infrared spectroscopy for food quality analysis and control. Elsevier, New York, pp 150–159

    Google Scholar 

  • Ullah R, Khan S, Ali H, Bilal M, Saleem M, Mahmood A, Ahmed M (2017) Raman-spectroscopy-based differentiation between cow and buffalo milk. J Raman Spectrosc 48:692–696. https://doi.org/10.1002/jrs.5103

    Article  CAS  Google Scholar 

  • Ullah R, Khan S, Khan A, Saleem M, Ali H, Bilal M (2016) Ahmed M (2016) Infant gender-based differentiation in concentration of milk fats using near infrared Raman spectroscopy. J Raman Spectrosc 48(3):363–367. https://doi.org/10.1002/jrs.5047

    Article  CAS  Google Scholar 

  • Vaskova H, Buckova M, Zalesakova L (2016) Spectroscopic analysis of milk fat and its mathematical evaluation. Int J Biological Biomedical Eng. 10:168–175

    Google Scholar 

  • Venter C (2009) Cow’s milk protein allergy and other hypersensitivities in infants. J Fam Health Care 19:128–134

    PubMed  Google Scholar 

  • Yazgan Karacaglar NN, Bulat T, Boyaci IH, Topcu A (2019) Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurt. J Food Drug Anal 27(1):101–110. https://doi.org/10.1016/j.jfda.2018.06.008

    Article  CAS  PubMed  Google Scholar 

  • Zhang ZY, Gui DD, ShaLiu MJ, Wang HY (2019) Raman chemical feature extraction for quality control of dairy products. J Dairy Sci 102(1):68–76. https://doi.org/10.3168/jds.2018-14569

    Article  CAS  PubMed  Google Scholar 

Download references

Acknowledgements

The author would like to thank the Scientific and Technological Research Council of Turkey (TÜBİTAK) for post-doctoral research grant and Prof. Luis E. Rodriguez Saona for his support about carrying out of the study in his laboratory at The Ohio State University, Department of Food Science and Technology.

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA

    Hülya Yaman

  2. Department of Gastronomy and Culinary Arts, Bolu Abant Izzet Baysal University, Bolu, Turkey

    Hülya Yaman

Authors
  1. Hülya Yaman
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hülya Yaman.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Yaman, H. A rapid method for detection adulteration in goat milk by using vibrational spectroscopy in combination with chemometric methods. J Food Sci Technol 57, 3091–3098 (2020). https://doi.org/10.1007/s13197-020-04342-4

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-020-04342-4

Keywords

Search

Navigation