On the examination of raw,pasteurized, powdered,and adulterated milk samples and their multivariate classification: applications in food and forensic science

Abstract

In the present study, we have utilized attenuated total reflectance Fourier transform infrared spectroscopy for the examination of raw, pasteurized and adulterated milk samples. Principal component analysis and discriminant analysis have been applied for discrimination and classification purposes. According to the observations and the model of “goodness of fit”, the obtained results explain 100% of the original classification of the dataset and leave one out cross-validation provides 93.74% of accurate classification.