This work presents a review on the use of Raman spectroscopy in the evaluation of the quality control of dairy products. Milk and dairy products are globally extremely important foodstuffs both economically and nutritionally and require adherence to quality standards for production, industrialization, and commercialization; in addition to the several more common analytical methods that can be used to effect quality controls, Raman spectroscopic techniques can prove to be advantageous for carrying out the analyses of the parameters that are required by various government agencies in the quality control of dairy products. Thus, this work aimed at evaluating the feasibility of applying Raman spectroscopic techniques in the quality control of these products. Through the critical analysis of the scientific documents that were used as a reference, the data related to the analysis of the parameters required by government agencies were found relating to the adulterants found in milk matrices. It was concluded that Raman spectroscopy is a viable and advantageous technique for the analysis of milk and milk derivatives.

中文翻译：

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拉曼光谱在乳制品质量分析中的应用：文献综述

本文综述了拉曼光谱在乳制品质量控制评价中的应用。牛奶和乳制品在经济和营养方面都是全球极其重要的食品，需要遵守生产、工业化和商业化的质量标准；除了可用于影响质量控制的几种更常见的分析方法外，拉曼光谱技术还被证明有利于执行各个政府机构在乳制品质量控制中要求的参数分析。因此，这项工作旨在评估在这些产品的质量控制中应用拉曼光谱技术的可行性。通过对作为参考的科学文献的批判性分析，与政府机构要求的参数分析相关的数据被发现与牛奶基质中发现的掺杂物有关。结论是，拉曼光谱是分析牛奶和牛奶衍生物的可行且有利的技术。