Table 5.

NIR test results for milk.

Sample	Investigated Parameter	Concentration Range	Chemometrics Data			References
			Pre-Treatment, Regression	R2	Root Mean Square Error
Milk	Sugar—lactose, %	2.06–5.06	RS, PLS	0.83	0.26	[146]
		3.30–4.29	1st der., PLS	0.90	0.11	[147]
		2.92–5.22	transmittance, 1st der., OSC, RiPLS	0.883	0.115	[148]
		3.9–5.2	normalization, PLS	0.92	0.06	[149]
		3.09–4.70	ANN	0.8822	0.238	[163]
		3.98–5.1	MSC, 1st der., OSC, Rt-RiPLS	0.689	0.077	[152]
			Log base, 1st der., OSC, PH-RiPLS	0.644	0.092
	raw	3.97–4.89	SGS, PLS	0.78	0.11	[153]
	homogenized		SGS, SNV, PLS	0.71	0.12
		4.14–5.25	RS, PLS	0.13	0.87 (RPD)	[155]
	Sugar, %		SNV, MC, PDS, PLS			[165]
	sucrose	14.20–43.69		0.7973	5.04
	lactose	0.000–38.99		0.9411	4.22
	Lactose free, %	0–1	1st der., SNV, PLS	0.79	0.1984	[164]
	Carbohydrate, g/100 mL	2.5–13.5	SGS, 2nd der., PLS	0.883	0.639	[154]
	Fat, %	1.01–7.39	RS, PLS	0.95	0.25	[146]
		5.66–11.06	1st der., PLS	0.73	0.66	[147]
		2.72–7.94	transmittance, SNV, GA-PLS	0.997	0.043	[148]
		0.7–12.3	normalization, PLS	0.998	0.09	[149]
	Gerber Röse-Gottlieb	0.13–7.25	PLS	0.98	0.232	[158]
				0.992	0.148
		0.1–3.7	SGS, 2nd der., PLS	0.969	0.216	[154]
		0–3.9	1st der., MSC, PLS	0.98	0.002	[157]
		1.54–6.25	DT, 2nd der., OSC, PH-RiPLS	0.989	0.078	[152]
			DT, 2nd der., Rt-FiPLS	0.989	0.083
	raw homogenized	2.09–5.76	SGS, PLS	0.97	0.18	[153]
			SGS, SNV, PLS	0.99	0.11
		1.03–5.02	MC, SNV, SGS, SSDL	0.95	0.22	[161]
		1.86–5.96	DT, PLS	0.93	3.73 (RPD)	[155]
Milk	Fatty acids, mg/mL		SGS, SNV, SVM			[174]
	C4:0	0.08–0.325		0.87	0.03
	C6:0	0.004–0.21		0.83	0.02
	C14:0	0.019–1.208		0.82	0.11
	C16:0	0.044–3.381		0.74	0.35
	C18:1C9	0.048–1.75		0.84	0.12
	SFA	0.128–6.553		0.83	0.59
	MUFA	0.056–2.128		0.87	0.15
	SCFA	0.011–0.505		0.88	0.04
	BCFA	0.004–0.141		0.83	0.01
	PUFA. mg/g: C18:2	0.63–59.88	2nd der., MSC, MPLS	0.58	8.40	[169]
	C22:6	0.05–0.16		0.75	0.01
	ω6	0.63–60.09		0.58	8.41
	ω6/ω3	3.51–12.34		0.76	0.94
	Total fatty acid, %		SNV, DT, MSC, 1st der., MPLS			[170]
	SFA	36.74–78.06		0.96	2.03
	MUFA	17.73–50.65		0.81	4.13
	PUFA	2.02–14.08		0.80	0.95
	trans FA	0.35–29.05		0.84	2.95
	SFA	59.7–89.5	1st der., PLS	0.72	1.86	[171]
	MUFA	9.30–38.2	2nd der., SNV, PLS	0.83	2.12
	PUFA	1.21–7.20	2nd der., SNV, PLS	0.55	1.97
	SCFA	2.97–9.87	2nd der., SNV, PLS	0.87	2.25
	MCFA	40.61–71.77	2nd der., SNV, PLS	0.43	1.79
	Acidity, °T	16.0–24.8	ANN	0.9709	0.380	[163]
	pH	6.50–7.01	1st der., PLS	0.42	0.105	[147]
	Protein, %	2.77–4.38	RS, PLS	0.72	0.15	[146]
		5.30–7.00	1st der., PLS	0.84	0.21	[147]
		2.65–5.01	reflectance, 1st der., OSC, GA-PLS	0.959	0.099	[148]
		2.4–4.0	normalization, PLS	0.98	0.05	[149]
		6.45–6.95	ANN	0.9645	0.0202	[163]
		2.61–4.77	SNV, PLS	0.77	1.84 (RPD)	[155]
Milk	raw	2.88–3.59	MSC, PLSR-UVE-PLS	0.92	0.06	[151]
	homogenized			0.96	0.04
		2.63–4.34	SNV, 1st der., OSC, PH-FiPLS	0.947	0.08	[152]
			DT, 2nd der., OSC, Rt-RiPLS	0.894	0.11
	raw	2.94–4.33	SGS, PLS	0.85	0.16	[153]
	homogenized		SGS, SNV, PLS	0.90	0.13
		1.3–7	SGS, 2nd der., PLS	0.883	0.290	[154]
	Casein, %	2.03–3.70	DT, PLS	0.70	1.80 (RPD)	[155]
	Urea, mg/100 mL	10.41–15.73	RS, PLS	0.53	1.5	[146]
		13.6–33.2	1st der., OSC, GA, PLS, RiPLS	n.i	RPD < 1.2	[148]
		12.1–38.0	normalization, PLS	0.82	1.932	[149]
		5.10–31.70	SNV, DT, PLS	0.43	1.18 (RPD)	[155]
	Freezing pont, °C	−0.66–−0.47	1st der., PLS	0.90	0.02	[147]
		−0.503–−0.548.	SNV, PLS	0.22	0.64 (RPD)	[155]
	SCC, cell/μL	7.00–2837	RS, PLS	0.03	0.22 (RPD)
	Log SCC, log cells/mL	3.78–5.84	RS, PLS	0.68	0.28	[146]
		3.5–6.0	normalization, PLS	0.85	0.18	[149]
	Fat:protein ratio	0.82–3.43	DT	0.71	1.74	[155]
	Total solid content, %	9.42–15.12				[153]
	raw		SGS, PLS	0.96	0.28
	homogenized		SGS, SNV, PLS	0.98	0.21
	Carotenoids, μg/mL; cis9-β-carotene, β-cryptoxanthin	0.11–1.04	SNV, MSC, DT, 1st der., 2nd der., MPLS	>0.50	0.01	[170]
	Vitamin A, μg retinol/mL	0.03–1.33	SNV, DT, MSC, MPLS	0.34	0.15
	Density kg/m3	1029.66–1039.94	1st der., PLS	0.88	1.07	[147]
	Fat free dry matter, %	9.53–12.45	1st der., PLS	0.90	0.29
	Ash, %	0.87–1.14	1st der., PLS	0.89	0.03
	Contamination	4–9 log cfu/mL	MC, SNV, PLS			[223]
	E. coli			0.936	0.284
	P. aeruginosa			0.597	0.0202
	E. coli + P. aeruginosa			0.8822	0.584
Milk	Progesterone (real-time), ng/mL	0.10–12.61	2nd der., PLS	0.93	1.06	[224]
		3.92–21.37		0.89	1.22
		0.03–10.78		0.93	0.92
		0.01–4.86		0.91	0.43
	Classification	adulterated	MSC, 2nd der., DPLS	Accuracy: 100%		[197]
		lactose (no or yes)	PLS-DA	Sensitivity: 90% or 100% Specificity: 100% or 90%		[154]
		E. coli, P. aeruginisa	MC, SNV, PLS-DA	correct prediction 99%		[223]
		Salmonella sp.	2nd der., PLS-DA	Sensitivity: 100% Specificity: 100%		[225]
		geographical origin	SGS, FUDT, kNN	accuracy 98.67%		[220]
		geographical origin	SGS, SNV, kNN, FD-LDA	accuracy: 97.33%		[221]
		water	EPO, RSDE	accuracy: 98%; reliability: 98%		[200]
		water	RS, DTC or RFC, or kNN	accuracy: 100%		[201]
		melamine	RS, PLS-DA	Sensitivity and specificity 100%		[214]
		melamine	OPLS-DA	R2X: 0.996, R2Y: 0.964, Q2: 0.933		[217]
	Adulteration with water, %	1–97	MSC, PLS	0.997	2.159	[197]
		0–70	MC, SNV, SGS, SSDL	0.80	0.12	[161]
		1–30	RS, BRT	0.95	0.58	[200]
		0–40%	RS, kNN, SVML	0.999	0.353	[201]
	Adulteration with melamine, %	0.001–0.29	OCPLS	Sensitivity. specificity, accuracy 90%.; 88%; 89%		[215]
		1–20	SNV, PLS	0.98–2.99 matrix dependent		[217]
	Adulteration with whey, %	2.15–48.40	MSC, PLS	0.999	0.244	[197]
		0.01–0.29	1st der., UVE-PLS	0.97	0.015	[214]
Flavoured milk drink	Moisture, %	77.13–80.83	2nd der., PLS and ANN	0.982; 0.989	0.778; 0.744	[168]
	Water activity	0.963–0.982	2nd der., PLS and ANN	0.996; 0.984	0.764; 0.725
	Total soluble solids, %	19.16–22.86	2nd der., PLS and ANN	0.687; 0.946	0.727; 0.754
	pH	6.35–6.66	2nd der., PLS and ANN	0.955; 0.955	0.723; 0.711
	Colour, BI	15.915–19.630	2nd der., PLS and ANN	0.988; 0.978	0.703; 0.713
Milk brands	Classification	MSC, EELM		accuracy: 100%		[226]
		SGS, PCA, LDA, iNLDA, FiNLDA, KNN		accuracy: 74.7% (LDA), 88% (iNLDA), 94.76% (FiNLDA)		[227]
Human milk	Moisture, %	83.18–94.26	2nd der., PLS	0.90	0.5149	[167]
	Fat, g/100 mL	1.56–6.37	2nd der., PLS	0.70	0.4274
		0.51–5.30	RS, PLS	0.841	0.51	[228]
	Ash	0.09–0.40	2nd der., PLS	0.64	0.0507	[167]
	Protein, g/100 mL	0.45–5.04	2nd der., PLS	0.70	0.3581
		0.27–2.50	RS, PLS	0.512	0.21	[228]
	Carbohydrates, g/100 mL	2.73–10.63	2nd der., PLS	0.70	0.6063	[167]
		2.34–8.80	RS, PLS	0.741	1.35	[228]
	Total solid content, g/100 mL	3.27–14.60	RS, PLS	0.686	2.42
	Energy, kcal/100 mL	33.80–87.04	2nd der., PLS	0.83	3.7848	[167]
		15.60–86.00	SNV, 1st der., PLS	0.830	9.60	[228]
	Classification—lactation phases	Colostrum Transition Mature	MSC, PLS-DA	Sensitivity, Specificity 87.5%, 90.3% 56.3%, 71.9% 93.8%, 93.8%		[167]
		Bovine colostrum adulterated milk	MSC, PLS-DA	Sensitivity, Specificity, Accuracy 84.62%, 100%, 94.74%		[210]
Infant formula	Moisture, %	2–13	PLS	0.99	0.62	[229]
	Storage time, months	0–3–6–12	PLS	0.97	n.i.	[230]
	FAST index	1.88–21.54	RS, PLS	0.78	n.i.
	Soluble protein, %	0.77–5.29	RS, PLS	0.86	n.i.
	Fat, %	24.94–28.65	SNV, PLS	0.74	n.i.
	SFF, %	0.02–2.60	PLS	0.88	n.i.
	Classification		PLS-DA	accuracy 100%
	Adulteration with melamine, μg/g	17.3–2000	1st der., MC-OSC, ANN, SVR, LS-SVM	n.i.	6.1	[212]
Milk powder	Carbohydrates, %	50.73–60.28	SNV, LS-SVM	0.982	0.384	[231]
	Fat, %	15.93–21.80	RS, LS-SVM	0.981	0.247
	Protein, %	14.82–18.14	SNV, LS-SVM	0.984	0.148
		18.0–32.6	SNV, MRMR-PLS	0.99	0.37	[232]
	Moisture, %	4–10	MC, 2nd der., PLS	0.9822	0.1730	[166]
	Mineral content, Ca-mg/100 g	243.1–722.8	SGS, SNV, UVE-SPA-LS-SVM	0.85	0.18	[178]
	Classification	brands	MRMR-PLS-DA	accuracy: 100%		[232]
Milk powder	Adulteration, %	14.6–2000	1st der., MC-OSC, Poly-PLS	n.i.	0.28	[212]
	melamine, μg/g
	corn starch wheat flour	0–30	MSC, 1st der., PLS 2nd der., MSC, PLS	0.74 0.82	9.70 8.38	[202]
Goat milk	Lactose, %	2.06–5.06	RS, PLS	0.935	0.050	[175]
	Fat, %	2.27–5.61	RS, PLS	0.924	0.154	[175]
		0.9–4.2	13MM-LBC, iSPA-PLS	0.96	0.20	[209]
	Protein, %	2.33–3.41	RS, PLS	0.888	0.111	[175]
		2.95–5.03	13MM-BO-LBC, PLS	0.96	0.047	[209]
	Total solid content, %	10.30–13.76	RS, PLS	0.899	0.334	[175]
	Fat free solids, %	7.19–8.81	RS, PLS	0.812	0.191
	Freezing point, °C	−0.599–−0.527	RS, PLS	0.833	0.005
	Titratable acidity, °SH	4.60–8.20	RS, PLS	0.878	0.469
	pH	5.69–6.92	RS, PLS	0.703	0.076
	Adulteration,	1.0154–100	SPA, PLS	0.9955	3.66	[209]
	cow milk, %
	water, urea, bovine, whey or cow milk	0–20%	1st der., MC, SNC, PLS-DA	for authentication and adulteration sensitivity and specificity 100%		[199]
	Classification	adulterated	PLS-DA	accuracy: 100%		[209]
Goat milk powder	Adulteration, %					[207]
	urea	0.5–10	area normalization, PLS	0.992	0.321
	melamine	0.01–10	Area normalization, PLS	1.000	0.042
	starch	1–30	smoothing, PLS	1.000	0.139
Goat dairy products	adulteration with cow milk, %	10; 15; 20%	MC, 2nd der., PLS-DA with iPLS	Sensitivity, specificity 100% for both sample groups		[211]
yoghurt
cheese
cheese		0–50	PLS	0.783	2.454	[183]
Camel milk	Adulteration with cow milk, %	0–20	1st der., PLS	0.92	1.32	[208]
	Classification	pure or adulterated	PLS-DA	0.97	0.08
Plant milk	Sugar, % (glucose)	0.5–7.6	1st der, MNSN, iPLS	0.84	0.98