Determination of fat content in milk by spectroscopy methods

Milk is a biologically complex fluid composed of essential macronutrients, including proteins, fats, and carbohydrates, as well as micronutrients, such as vitamins and minerals. In the dairy industry, fat content is crucial for product quality and the production of dairy derivatives. In Ecuador, this agroindustrial sector is vital to the economy, involving more than a million people in production, processing, and commercialization. To ensure quality, advanced analytical techniques such as Raman spectroscopy are required, which allows the precise analysis of organic compounds. This study established optimal parameters for determining milk fat content by comparing the results with the scientific literature and focusing on the predominant fatty acids, such as palmitic and oleic acids. The análisis of spectra between 2800cm−1 and 3000 cm−1, where bond bands of lipids are observed, was also conducted. Eight dry milk samples with varying fat contents were used according to the package information, and Raman spectra were acquired using a 532-nm excitation laser, allowing a detailed characterization of the lipid composition. This study contributes to the optimization of spectroscopic methods for assessing milk quality, facilitating their application in the dairy industry to improve product control and standardization.

• Autor principal: Quishpe Toapanta, Byron Geovanny (author)
• Formato: masterThesis
• Lenguaje: eng
• Publicado: 2025
• Materias: Leche; Grasas; Milk; Fats
• Acceso en línea: http://repositorio.yachaytech.edu.ec/handle/123456789/963