A Chemometric Approach to Chromatography for Authentication Milk Product

  • Mitsalina Fildzah Arifah Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
  • Abdul Rohman Center of Excellence, Institute for Halal Industry and System, Universitas Gadjah Mada, Yogyakarta, Indonesia
Keywords: milk, chromatography, chemometric, adulteration, authenticity


Milk is the most common adulterated food product in the world. Currently, trend milk-based beverages provide easy distribution and add the desirable bioactive compound, such as fermented or heat treatment milk products. Milk authenticity is the critical parameter for assuring quality food to distinguish the various new products compare to raw milk. This review concerns the development of the chromatography-based method (gas chromatography or liquid chromatography) coupled with chemometrics for authentication milk products based on geographical origin, treatments for differentiated quality categorization, and adulteration milk. Several chemometric approaches can be chosen for classification and quantification analysis such as discriminant analysis, cluster analysis, principal component analysis, etc. The combination of chromatography and chemometrics as a powerful tool for authenticity milk is reviewed here.


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How to Cite
Arifah, M. F., & Rohman, A. (2021). A Chemometric Approach to Chromatography for Authentication Milk Product . Indonesian Journal of Chemometrics and Pharmaceutical Analysis, 1(3), 121-132. https://doi.org/10.22146/ijcpa.3696
Review Article