Raman spectroscopic technique has been employed for characterizing the milk products and its ingredients. Fluorescence is big challenge for Raman spectroscopic
technique since plant-based products have high fluorescence compared to its animal-based counterparts.
In the white paper we have compared continuous wave Raman spectroscopic technique to time-gated Raman technology on different varieties of milk and milk products.
First, we analyzed and compared animal-source milk with soy and oat milks. Further we tested cheese, lactose, whey and vegan protein supplementary powders. To exemplify the quantitative efficacy of this technique, cow milk with different fat and lactose content were analyzed.
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