Sequential changes of main components in different kinds of milk powders using two-dimensional infrared correlation analysis

Infrared (IR) spectroscopy and two-dimensional (2D) correlation IR spectroscopy are shown to offer some information about stability and shelf life of milk powders without separation and extraction of individual components in this paper. Temperature has been chosen as the perturbation to monitor the infrared behavior of various milk powders, namely, whole milk powder (WMP), sweet whole milk powder (Sweet WMP), low-fat milk powder (LFMP), and skim milk powder (SMP). The sequential order of changes in protein, fat and carbohydrates (mainly lactose) in milk powders is studied for the first time. The protein changes before the sucrose in WMP, whereas the sucrose changes before the protein in Sweet WMP under temperature perturbation. It is also found that in SMP, carbohydrate changes prior to protein whereas in LFMP and WMP protein changes first as the temperature is increased. The conclusion can provide some useful reference to understand the thermal stability of milk powders.