Habeeb Abolaji Babatunde – Data Science
Title: Review: Qualitative and Quantitative Analysis of Proteins and Adulterants in Milk
Abstract: With its protein content making up roughly 3.5% of its weight, milk is an important source of protein for human nutrition. Whey and casein, the two main forms of milk proteins, each has its special qualities and advantages. Whereas casein proteins have been connected to slower digestion and higher levels of muscle protein synthesis, whey proteins have been linked to decreased blood pressure, and muscular growth. Nonetheless, milk adulteration is still a serious issue because it could have negative impacts on one’s health. Water, urea, melamine, and other non-milk components are examples of adulterants in milk that can drastically change the nutritional value and safety of milk. Several analytical techniques have been developed to identify these adulterants, including chemometric techniques as well as more traditional techniques like physical characteristics, spectroscopy, and high-performance liquid chromatography (HPLC). Chemometrics enhances the detection of milk adulteration and enables the analysis of small/big datasets. Also, the applications of chemometrics has substantially enhanced the study of milk proteins by enhancing both qualitative and quantitative assessments. It provides the rapid and precise assessment of protein content in dairy products, hence contributing in the confirmation of product labeling claims. The quality control of milk and dairy products has been substantially enhanced as a result of these chemometrics improvements, to the benefit of both producers and consumers. The goal of this review paper is to present an overview of milk proteins, their health advantages, and the analytical and chemometric techniques used to detect milk adulterants and proteins.