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A comparative analysis of ten milk samples with differential scanning calorimetry and Fourier transform infrared spectroscopy

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dc.contributor.authorErtaş, Tahsin
dc.contributor.authorDinç, Bircan
dc.contributor.authorÜstunsoy, Recep
dc.contributor.authorŞen, Emine
dc.contributor.institutionAdıyaman Üniversitesi
dc.contributor.institutionBahçeşehir Üniversitesi
dc.contributor.institutionİstanbul Atlas Üniversitesi
dc.contributor.institutionAltınbaş Üniversitesi
dc.date.accessioned2025-09-20T19:55:32Z
dc.date.issued2023
dc.date.submitted24.07.2023
dc.description.abstractMilk proteins occupy a prominent place in the nutrition of adults and children. Generally, some commercial dairy contains proteins, lactose, other sugar derivatives, and additives. The propor- tions of the components that make up the milk are different in commercial milk. For this reason, analyzing milk correctly is essential for determining these contents. In this research, analyses of the milk were made by taking differential scanning calorimetry measurements (DSC), and Fourier transform infrared spectrophotometer (FTIR) measurements. Specific heat values and specific values of temperature peaks were examined for ten kinds of milk. DSC curves revealed triacyl- glycerol dissolution, lactose crystallization, and protein denaturation peaks. Wide variations were observed with the same fat content from 10 milk powders. Most characteristic peaks were not observed when the samples were re-measured after a year at -20°C. The powder samples were compared in terms of protein, fat, lactose content, whey protein casein, and caseinate contents according to differences in FTIR spectra. The FTIR results confirm the DSC curves for most of the analyzed milk types.
dc.identifier.doi10.3153/FH23017
dc.identifier.endpage192
dc.identifier.issn2602-2834
dc.identifier.issue3
dc.identifier.startpage184
dc.identifier.urihttps://hdl.handle.net/20.500.14719/4550
dc.identifier.volume9
dc.language.isoen
dc.relation.journalFood and Health
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleA comparative analysis of ten milk samples with differential scanning calorimetry and Fourier transform infrared spectroscopy
dc.typeResearch Article
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