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Attenuated Total Reflectance of Infrared Energy by Dairy Products

Dairy Products Laboratory, Eastern Utilization Research and Development Division, USDA, Washington, D. C.

ABSTRACT

When infrared energy was reflected from the internal face of a prism in contact with some dairy products, or model systems, an attenuation was observed which related to the infrared absorption properties of the sample in contact with the reflecting face. Even though the amount of attenuation of infrared radiation of characteristic wave-length was found directly related to the concentration of butteroil dissolved in benzene, no similar effect was observed on studying infrared radiation attenuated by a variety of cheeses and by milks containing graded levels of fat. However, a significant linear relationship was found between the attenuation of infrared radiation having a wave number of 1,035 cm^–1 and the total solids content of concentrated milk.