Raman spectroscopy to assess nutritional quality in raw milk

Measurement of raw milk macronutrients is beneficial because dairy processors can make timely decisions on incoming raw materials. A candidate technology is Raman spectroscopy because it provides information on fat, protein, and lactose simultaneously. In our initial study, Raman spectroscopy was used to measure 80 raw milk samples collected throughout a calendar year. We will discuss suitability of Raman for laboratory or inline measurements and provide results from this initial study