Is it possible to predict milk processing into butter using infrared spectroscopy?

Description of the subject. Given current low price milk, a lot producers have decided to process their milk into products with higher added-value, including butter. However, all milks are not suitable be transformed It would thus useful able predict processing properties. Objectives. The aim this paper was study ability processed butter using infrared spectrophotometry. Method. A normalized protocol for production developed. Milk samples (n = 110) collected between 2013 and 2016 were analyzed by near medium spectrometry (315 spectra). Butter also visible-near (220 Composition subsequently assessed validated prediction equations. Principal components analyses performed discriminate samples. Results. properties seemed influenced seasons feedings. Water content color parameters could predicted on basis spectra. Conclusions. possible correlate characteristics it interesting try predictions from