Fat Globule Size Effect on Visible and Shortwave near Infrared Spectra of Milk

Abstract

Step-wise homogenisation has been applied to raw milk samples of different composition to investigate the effect of fat globule size distribution on diffuse transmission spectra in the region 400–1100 nm. Homogenisation results in significant spectral changes with two distinct phases. Initial even growth of spectral intensity across the whole spectral range, observed at lower degrees of homogenisation, was followed by a drastic fall in absorbance at the long-wave end of spectrum as the fat globules reached some critical size. Fat and protein content in the sample significantly affected the observed dependences of spectra on the applied homogenisation time. These observations have been explained as a superposition of two effects: growing fat globule density and changes in scatter nature as the particle sizes approach the light wavelengths in a corresponding spectral range. The representative layer theory has been used to illustrate the nature of the spectral effects.