𝑵𝒐𝒏-𝑫𝒆𝒔𝒕𝒓𝒖𝒄𝒕𝒊𝒗𝒆 𝑻𝒆𝒔𝒕𝒊𝒏𝒈 𝒊𝒏 𝑩𝒖𝒕𝒕𝒆𝒓

We can also use Near-infrared spectroscopy (NIR) to achieve the following objectives:

* Detection and classification of adulteration (vegetable oils, foreign animal/plant fats) and butteroil authentication
* Classification by origin based on milk source and feeding-related compositional profiles
* Quality control: fat, moisture, solid fat content (SFC), acid value, and peroxide value
* Real-time monitoring of production, including fat crystallization and solidification to control texture and processing
* Prediction of texture properties (hardness, spreadability) linked to fat microstructure and polymorphism
* Early detection of oxidation (rancidity) before sensory defects appear
* Evaluation of batch homogeneity and mixing consistency
* Raw material control (cream quality and fat content prior to churning)
* Support for traceability and authenticity, including differentiation of pure butter vs blends and potential origin modeling

𝙒𝙝𝙮 𝙞𝙨 𝙩𝙝𝙞𝙨 𝙢𝙚𝙩𝙝𝙤𝙙 𝙝𝙞𝙜𝙝𝙡𝙮 𝙧𝙚𝙘𝙤𝙢𝙢𝙚𝙣𝙙𝙚𝙙?

It is fast, cost-effective, environmentally friendly, and non-destructive. The sample remains intact. Moreover, it is reliable and versatile: it can be implemented inline (in-process), in the laboratory, or with portable/handheld devices for on-site analysis.

Recent studies with portable NIR combined with chemometric models (PLS-DA/PLS) have demonstrated excellent classification accuracy for vegetable fat adulterants and robust performance in multi-parameter quality control.

Looking to implement NIR spectroscopy in your factory or industry?  We are here to help you.