2009 Volume 71 Issue 2 Pages 2_39-2_45
We constructed an online near-infrared spectroscopic sensing system on an experimental basis. Calibration models for determining three major milk constituents (fat, protein and lactose) were developed, and the precision and accuracy of the models were validated. The sensing system can be used to assess milk quality with sufficient precision and accuracy. Moreover we evaluated the influence of milk temperature on the performance of calibration models in practical use. When the temperature of the validation subset was in the temperature range of the calibration subset, the performance of calibration models was good. Therefore, temperature compensation of a calibration model was possible using calibration subset that covers a variation in temperature of the sample to be measured.
