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Journal of Dairy Science Vol. 74 No. 9 2896-2900
© 1991 by American Dairy Science Association ®
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Fourier Transform Infrared Determination of Whey Powder in Nonfat Dry Milk

Ivan V. Mendenhall 1 and Rodney J. Brown 1

1 Western Dairy Foods Research Center, Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700

Infrared spectroscopy was used to measure the level of whey protein concentrate in an adulterated sample of NDM. Three samples of NDM (including high and low heat processed samples) and three whey protein concentrate powders with protein and lactose concentrations similar to those in NDM (34% protein and 50% lactose) were obtained from various sources. One hundred thirty-five blends of NDM containing various concentrations of whey protein concentrate (1.26 to 33.00%) were analyzed at wavelengths between 1400 and 1200 cm–1. There was a strong correlation (r > .99) between predicted and measured concentrations of whey protein in adulterated samples. The detection limit was 5.6% whey protein concentrate. Accuracy was not affected by processing conditions, source of NDM, or origin of whey protein concentrate powder.

Key Words: adulteration • Fourier transform infrared • nonfat dry milk

Submitted on March 11, 1991
Accepted on April 22, 1991




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Copyright © 1991 by the American Dairy Science Association ®.