Is it possible to predict milk processing into butter using infrared spectroscopy?

Is it possible to predict milk processing into butter using infrared spectroscopy?

Description of the subject. Given the current low price of milk, a lot of producers have decided to process their milk into products with a higher added-value, including butter. However, all milks are not suitable to be transformed into butter. It would thus be useful to be able to predict milk proc...

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Bibliographic Details
Main Authors: Émilie Lefébure, Thibault Troch, Younés Noutfia, Frédéric Colinet, Amaury Gérard, Frédéric Dehareng, Vincent Baeten, Nicolas Gengler, Marianne Sindic
Format: Article
Language:English
Published: Presses Agronomiques de Gembloux 2021-03-01
Series:Biotechnologie, Agronomie, Société et Environnement
Subjects:
cow milk
chemicophysical properties
analytical chemistry
butter
infrared spectrophotometry
Online Access:https://popups.uliege.be/1780-4507/index.php?id=18859

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