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Investigating the Quality of Milk using Spectrometry Technique and Scattering Theory

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dc.contributor.authorNur Ain Insyirah Muhamad Kamilen_US
dc.contributor.authorZatunnur Syakirah Nor’ainien_US
dc.contributor.authorWan Zakiah Wan Ismailen_US
dc.contributor.authorSharma Rao Balakrishnanen_US
dc.contributor.authorJuliza Jamaludinen_US
dc.contributor.authorIrneza Ismailen_US
dc.contributor.authorMus'ab Sahrimen_US
dc.date.accessioned2024-05-28T04:40:02Z
dc.date.available2024-05-28T04:40:02Z
dc.date.issued2021-06
dc.description.abstractMilk is a dairy product that contains dissolved proteins, carbohydrates, fat, and many minerals. Milk enhances body growth and provides vital energy and fatty acids. Milk can turn bad after being kept at room temperature for several days. The endurance of milk could depend on its fat and protein composition. Our work aims to compare the quality of milk after being kept at room temperature for several days using spectroscopy methods. Modeling based on scattering theory is also provided to compare the light propagation in milk, water, and air. A VIS-NIR spectrometer was used to observe the light absorption, transmission, and reflectance whereas a modeling approach was applied to study the scattering, absorption, and extinction efficiencies. The milk samples consist of full cream milk kept at room temperature for 8 days, 11 days, 14 days, and 17 days. The results show that milk without fermentation has higher light absorbance and lower transmission compared to milk with fermentation, due to changes in milk composition after the fermentation process. Milk scatters more light compared to water and air due to its fat globule and protein ingredients. The output of this study can be used as a reference for studies involving bacteria or microorganisms in milk. It also can be used to compare the quality of milk with and without air exposure.en_US
dc.identifier.citationKamil Ν. Α. Ι. Μ., Nor’aini, Z. S., Wan Ismail, W. Z., Balakrishnan, S. R., Jamaludin, J., Ismail, I., & Sahrim, M. (2021). Investigating the Quality of Milk using Spectrometry Technique and Scattering Theory. Engineering, Technology & Applied Science Research, 11(3), 7111–7117. https://doi.org/10.48084/etasr.4084en_US
dc.identifier.doi10.48084/etasr.4084
dc.identifier.epage7117
dc.identifier.issn1792-8036
dc.identifier.issue3
dc.identifier.spage7111
dc.identifier.urihttps://etasr.com/index.php/ETASR/article/view/4084
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/6032
dc.identifier.volume11
dc.language.isoenen_US
dc.publisherD. G. Pylarinos, Greeceen_US
dc.relation.ispartofEngineering, Technology & Applied Science Researchen_US
dc.subjectlight propagation, absorbance, transmittance, reflectance, scattering, milk, spectroscopyen_US
dc.titleInvestigating the Quality of Milk using Spectrometry Technique and Scattering Theoryen_US
dc.typeArticleen_US
dspace.entity.typePublication

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