Quantitative measurement of fat in dairy products
First Claim
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1. A method for direct infrared measurement of milkfat concentration in the range of 15 to 60 w/o in dairy products such as cream and ice cream, said method comprising the steps of:
- (a) transmitting infrared energy through a test sample of the dairy product,(b) determining infrared absorption of the sample at a first wave band characteristic of bending and scissoring of saturated carbon-hydrogen bonds in milkfat fatty acid chains, and(c) quantitatively determining fat concentration in the sample as a function of absorption at said first wave band.
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Abstract
An infrared transmission/absorption technique for the quantitative determination of fat in dairy products, particularly high-fat dairy products having fat concentrations between 15 and 60 w/o. A wave band characteristic of bending and scissoring of saturated carbon hydrogen bonds is employed, preferably a wave band at about 6.84 microns. It is further preferred to use the double wavelength, single cuvette system. Variations in accuracy caused by lipolysis and degree of homogenization are substantially reduced.
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Citations
14 Claims
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1. A method for direct infrared measurement of milkfat concentration in the range of 15 to 60 w/o in dairy products such as cream and ice cream, said method comprising the steps of:
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(a) transmitting infrared energy through a test sample of the dairy product, (b) determining infrared absorption of the sample at a first wave band characteristic of bending and scissoring of saturated carbon-hydrogen bonds in milkfat fatty acid chains, and (c) quantitatively determining fat concentration in the sample as a function of absorption at said first wave band. - View Dependent Claims (2, 3, 4, 5, 6, 7)
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8. A method of measuring fat concentration in dairy products comprising the steps of:
- irradiating a test sample with infrared energy, determining infrared absorption of said sample at a first wave band of said infrared energy characteristic of bending and scissoring of saturated carbon-hydrogen bonds, and quantitatively determining the fat concentration in said sample as a function of absorption at said first wave band.
- View Dependent Claims (9, 10, 11, 12, 13, 14)
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