Recent developments on rapid detection of main constituents in milk: a review

Abstract

Milk is a good source of quality fats, proteins, carbohydrates, minerals, and vitamins. Determining milk constituents is very important in dairy production and is usually conducted by means of physical or chemical processes in laboratories. These methods are time-consuming and cannot satisfy the need in practice. Developing simple, quick, cost-effective, reliable, and sensitive methods on the detection of main constituents in milk is useful for dairy farmers, manufacturers and consumers. In last decades, many rapid detection techniques such as chromatography, spectroscopy, dielectric properties, and sensors, have emerged and shown great potential in the detection of main constituents in liquid milk. In this review, the rapid detection techniques applied to determine the main constituents in milk have been reviewed. Meanwhile, the potential advantages and limitations of these techniques and recommendations for future research have also been proposed.

Keywords:

• Chromatography
• detection
• dielectric properties
• milk
• sensors
• spectroscopy

Disclosure statement

Zhuozhuo Zhu and Wenchuan Guo declare that they have no conflict of interest.

Additional information

Funding

The study was financially supported by the project of National Natural Science Foundation of China (No. 31671935).