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Raman spectroscopy has been gaining ground in the last decade for food systems
analyses. The vibrational fingerprint offers a wealth of information on the content
and structure of the studied sample.
Quality control of both the raw ingredients and the end products in the food
industry are of paramount importance. With the exponential increase of lifestyle
diseases, more and more people are moving towards vegan food alternatives. A
recent study says that for every three per cent increase in calories from plant
protein risk of death is reduced by ten per cent. One of the main products in food
industry is milk. Due to lactose intolerance and various allergies associated with
animal source milk, plant-based milk products are flourishing. 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
Figure 1. Raw Raman spectra of (A) cow milk (B) oat milk and (C) soy milk measured
from continuous Raman spectroscope at 532 nm and 785 nm laser excitation, and 532
nm laser excitation of PicoRaman with Y offset for clarity.
In this work, continuous wave Raman spectroscopic technique was compared to time-gated Raman technology on different varieties of milk and milk products.
First, animal-source milk was analyzed and compared with soy and oat milks.
Further cheese, lactose, whey and vegan protein supplementary
powders were tested. To exemplify the quantitative efficacy of this technique, cow milk with different fat and lactose content were analyzed.
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