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Infrared Milk Analyzer

Department of Food Science, University of Guelph, Guelph, Ontario, Canada

ABSTRACT

Introduction

Initial development of the infrared method for analysis of milk was by J. D. S. Goulden of the National Institute for Reasearch in Dairying, Reading, England. He demonstrated in 1961 that the difference spectrum of water and homogenized milk at 5.73, 6.46, 7.9, and 9.6 µ could be used to estimate percentages of fat, protein, solids-not-fat, and lactose in milk. The most significant errors of the method were from variations in water content of different milks but these errors could be substantially reduced by calibrating for fat and lactose to allow for expected errors due to water, and by correcting each protein analysis after having determined variation in water content due to changes in fat percentage.

Development

A prototype infrared milk analyzer was developed by the research and development section of Sir Howard Grubb Parsons, Newcastle upon Tyne, England, and manufacture of the Mark 1 IRMA began in 1964.

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