Method of determining urea in milk

• US 5,252,829 A
• Filed: 05/19/1992
• Issued: 10/12/1993
• Est. Priority Date: 03/25/1992
• Status: Expired due to Term

• Current Assignee: OMPS A/S
• Original Assignee: A/S Foss Electric
• Inventors: Nygaard, Lars, Lapp, Torben, Arnvidarson, Bokur
• Primary Examiner(s): Hannaher, Constantine
• Assistant Examiner(s): Glick, Edward J.
• Application Number:
  US07/885,642
• Time in Patent Office: 511 Days
• Field of Search: 250/339, 250/340, 250/341, 250/343, 250/345
• US Class Current: 250/339.09
• CPC Class Codes: G01N 21/3577 for analysing liquids, e.g. polluted water
• CPC Class Codes: G01N 2201/129 Using chemometrical methods
• CPC Class Codes: G01N 33/04 Dairy products
• CPC Class Codes: Y10S 250/91 Food sample analysis using invisible radiant energy source

Abstract

The concentration of urea in a concentration range of 0-0.1% in a milk sample containing at least 1% fat, at least 1% dissolved lactose, and at least 1% protein, is determined with an accuracy better than 0.007%, expressed as Standard Error of Prediction, by an infrared attenuation measuring technique, by determining, on the sample, the attenuation in the region of infrared radiation from 1000 cm^-1 (10.0 μm) to 4000 cm^-1 (2.50 μm), at least one determination being made in a waveband in the region from 1000 cm^-1 (10.0 μm) to 1800 cm^-1 (5.56 μm) in which urea absorbs, at least one other determination being made in a waveband in which fat absorbs, at least one further determination being made in a waveband where lactose absorbs, and at least one further determination being made in a waveband where protein absorbs; determining, on the basis of the thus determined attenuations and predetermined parameters established by multivariate calibration, the contribution from fat, lactose, and protein in the waveband where urea absorbs, and quantitatively assessing the concentration of urea in the sample on the basis of the absorption in the waveband where urea absorbs, and on the basis of the determined contribution from fat, lactose and protein in said waveband. The multivariate calibration may be performed by a Partial Least Squares algorithm, Principal Component Regression, Multiple Linear Regression, or Artificial Neural Network learning. Using the method according to the invention, compensation for the influence on the urea measurement may further be performed for one or several of the following components: citric acid, free fatty acids, antibiotics, phosphates, somatic cells, bacteria, preservatives and casein.

Claims

1. A method for determining, with an accuracy better than 0.007%, expressed as Standard Error of Prediction, the concentration of urea in a concentration range of 0-0.1% in a milk sample containing at least 1% fat, at least 1% dissolved lactose, and at least 1% protein, by an infrared absorption measuring technique, said method comprising the steps of:

(a) determining absorption in an infrared radiation waveband from 1000 cm^-1 (10.0 μ

m) to 4000 cm^-1 (2.50 μ

m) of the milk sample, wherein at least one determination is made in a waveband from 1000 cm^-1 (10.0 μ

m) to 1800 cm^-1 (5.56 μ

m) in which urea absorbs, wherein at least one determination is made in a waveband in which fat absorbs, wherein at least one determination is made in a waveband where lactose absorbs, and at least one determination is made in a waveband where protein absorbs;

(b) determining, on the basis of said absorption determinations and predetermined parameters established by multivariate calibration, a contribution from fat, lactose, and protein in said waveband where urea absorbs, and

(c) quantitatively assessing the concentration of urea in the milk sample on the basis of the absorption in the waveband where urea absorbs and on the basis of the determined contribution from fat, lactose, and protein in said waveband.

2. A method according to claim 1, wherein the predetermined parameters established by multivariate calibration are obtained using milk samples containing known concentrations of urea, or milk samples to which known concentrations of urea have been added.

3. A method according to claim 1, wherein more than one determination is made in the wavebands where urea, fat, lactose, and protein absorb.

4. A method according to claim 1, wherein concentrations of the components fat, lactose, and protein are predicted and each prediction is based on at least one measurement in a waveband in which the component absorbs.

5. A method according to claim 1, wherein the multivariate calibration is performed using milk samples containing known concentrations of urea, fat, lactose and/or protein, and/or milk samples to which known concentrations of urea, fat, lactose and/or protein have been added.

6. A method according to claim 5, wherein the physical conditions (temperature, degree of homogenization) of the milk samples used to perform the multivariate calibration have been modified.

7. A method according to claim 1, wherein the multivariate calibration has been performed using at least 4 milk samples.

8. A method according to claim 7, wherein the multivariate calibration has been performed using at least 8 milk samples.

9. A method according to claim 8, wherein the multivariate calibration has been performed using at least 12 milk samples.

10. A method according to claim 9, wherein the multivariate calibration has been performed using at least 18 milk samples.

11. A method according to claim 10, wherein the multivariate calibration has been performed using at least 25 milk samples.

12. A method according to claim 1, wherein the Standard Error of Prediction (SEP) is better than 0.005%.

13. A method according to claim 12, wherein the Standard Error of Prediction (SEP) is better than 0.004%.

14. A method according to claim 1, wherein the at least one determination in which urea absorbs is made in the waveband from 1100 cm^-1 (9.09 μ

m) to 1800 cm^-1 (5.56 μ

m).

15. A method according to claim 14, wherein the at least one determination in which urea absorbs is made in the waveband from 1400 cm^-1 (7.14 μ

m) to 1500 cm^-1 (6.67 μ

m).

16. A method according to claim 14, wherein the at least one determination in which urea absorbs is made in the waveband from 1500 cm^-1 (6.67 μ

m) to 1800 cm^-1 (5.56 μ

m).

17. A method according to claim 14, wherein the at least one determination in which urea absorbs is made in the waveband from 1100 cm^-1 (9.09 μ

m) to 1200 cm^-1 (8.33 μ

m).

18. A method according to claim 1, wherein the absorption determinations are performed in wavebands defined by optical filters.

19. A method according to claim 1, wherein the absorption determinations are performed in wavebands defined by stationary grating and movable and/or multiple detectors or by a movable grating and one or several stationary or movable detectors.

20. A method according to claim 1, wherein the absorption determinations are performed using a Fourier transform interferometer.

21. A method according to claim 1, wherein the absorption determinations are performed using an ATR technique.

22. A method according to claim 1, wherein the absorption determinations are made using a transmission technique.

23. A method according to claim 22, wherein the infrared light is transmitted through a cuvette containing the milksample, a path length of the cuvette being at most 200 μ

m.

24. A method according to claim 23, wherein the infrared light is transmitted through a cuvette containing the milk sample, the pathlength of the cuvette being at most 50 μ

m.

25. A method according to claim 1, wherein the multivariate calibration is performed by a method selected from the group consisting of Partial Least Squares algorithm, Principal Component Regression, Multiple Linear Regression, and Artificial Neural Network learning.

26. A method according to claim 1, wherein any fat globules in the milk sample have a mean diameter of at most 3 μ

m.

27. A method according to claim 1, wherein compensation for influence on the urea measurement is further performed for one or several of the following components:

citric acid, free fatty acids, antibiotics, phosphates, somatic cells, bacteria, preservatives and casein, by performing, for each component, a determination of infrared absorption in a waveband in which the component absorbs, the compensation being performed on the basis of multivariate calibration by combining the results, for all components for which compensation is to be made, from the determinations made in the wavebands where the components absorb.