Invited review: Use of infrared technologies for the assessment of dairy products—Applications and perspectives

M. De Marchi*, M. Penasa, A. Zidi, C. L. Manuelian

*Corresponding author for this work

Research output: Contribution to journalReview articleResearchpeer-review

46 Citations (Scopus)


Dairy products are important sources of nutrients for human health and in recent years their consumption has increased worldwide. Therefore, the food industry is interested in applying analytical technologies that are more rapid and cost-effective than traditional laboratory analyses. Infrared spectroscopy accomplishes both criteria, making real-time determination feasible. However, it is crucial to ensure that prediction models are accurate before their implementation in the dairy industry. In the last 5 yr, several papers have investigated the feasibility of mid- and near-infrared spectroscopy to determine chemical composition and authenticity of dairy products. Most studies have dealt with cheese, and few with yogurt, butter, and milk powder. Also, the use of near-infrared (in reflectance or transmittance mode) has been more prevalent than mid-infrared spectroscopy. This review summarizes recent studies on infrared spectroscopy in dairy products focusing on difficult to determine chemical components such as fatty acids, minerals, and volatile compounds, as well as sensory attributes and ripening time. Promising equations have been developed despite the low concentration or the absence of specific absorption bands (or both) for these compounds.

Original languageEnglish
Pages (from-to)10589-10604
Number of pages16
Issue number12
Publication statusPublished - Dec 2018


  • cheese
  • infrared spectroscopy
  • milk powder
  • yogurt


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