Near-infrared spectroscopy and Its Application to Milk and Dairy Products Analysis
Page: 305
aDepartment of Dairy and Fat Technology, Institute of Chemical Technology, Prague, bCentral Laboratories, Institute of Chemical Technology, Prague
The review deals with the principles of NIR spectroscopy, its instrumentation and techniques of acquisition of NIR spectra. Chemometric methods for evaluation of the spectra as well as advantages and drawbacks of NIR spectroscopy are discussed. The application potential of NIR spectroscopy is demonstrated in the field of dairy products.