Dairy products are important sources of nutrients for human health and in the last years their consumption has increased worldwide. Therefore, the food industry is interested in applying analytical technologies that are more rapid and cost-effective than traditional laboratory analyses. Infrared spectroscopy accomplishes both criteria, making real-time determination feasible. However, it is crucial to ensure that prediction models are accurate before their implementation in the dairy industry. In the last 5 yr, several papers have investigated the feasibility of mid- and near-infrared spectroscopy to determine chemical composition and authenticity of dairy products. Most studies have dealt with cheese, and few with yogurt, butter, and milk powder. Also, the use of near-infrared (in reflectance or transmittance mode) has been more prevalent than mid-infrared spectroscopy. This review summarizes recent studies on infrared spectroscopy in dairy products focusing on difficult to determine chemical components such as fatty acids, minerals, and volatile compounds, as well as sensory attributes and ripening time. Promising equations have been developed despite the low concentration or the absence of specific absorption bands (or both) for these compounds.

乳制品是人类健康的重要营养物质来源，近年来，它们的消费量在全球范围内都在增加。因此，食品行业对应用比传统实验室分析更快速，更具成本效益的分析技术感兴趣。红外光谱法可以同时满足这两个条件，因此可以进行实时测定。但是，至关重要的是要确保预测模型在奶业中实施之前是准确的。在过去的五年中，有几篇论文调查了中红外光谱和近红外光谱确定乳制品化学成分和真实性的可行性。大多数研究涉及奶酪，很少涉及酸奶，黄油和奶粉。还，近红外（以反射或透射模式）的使用比中红外光谱更为普遍。这篇综述总结了乳制品中红外光谱的最新研究，重点是难以确定化学成分，例如脂肪酸，矿物质和挥发性化合物，以及感官属性和成熟时间。尽管这些化合物的浓度低或没有特定的吸收带（或两者），但已经开发出了很有希望的方程式。