Measurement of water-holding capacity in fermented milk using near-infrared spectroscopy combined with chemometric methods

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  • Pernille Uma Havmand
  • Lau Gustav Zachariassen
  • Ipsen, Richard
  • Vera Kuzina Poulsen

We investigated the use of near-infrared spectroscopy (NIR) for measuring water-holding capacity (WHC) in fermented milk. Increased WHC ensures improved texture and decreased syneresis in fermented dairy products and also improves cheese yield. NIR combined with partial least-squares-discriminant analysis (PLS-DA) was found to be a promising rapid and non-invasive method with no pretreatment of the samples for prediction of WHC in fermented milk samples. Analysis of the chemical bonds in the region 10 700-4500 cm-1 (935-2200 nm) of the electromagnetic spectrum was able to distinguish between samples with high vs. low WHC. This technique was successfully used to screen different strains of lactic acid bacteria for their ability to provide fermented milk with increased WHC, which is of great importance for use in various dairy products.

Original languageEnglish
JournalJournal of Dairy Research
Issue number2
Pages (from-to)194-200
Number of pages7
Publication statusPublished - 2022

Bibliographical note

Publisher Copyright:
© The Author(s), 2022. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.

    Research areas

  • Lactic acid bacteria (LAB), Near-infrared spectroscopy (NIR), Partial least-squares-discriminant analysis (PLS-DA), Water-holding capacity (WHC)

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