Adulteration Detection in Goat Dairy Beverage Through NIR Spectroscopy and DD-SIMCA

Bovine cheese whey presents physico-chemical similarity with goat cheese whey, making the occurrence of adulteration of goat dairy beverage by addition of bovine whey possible. This study aimed to develop a green analytical method, using NIR spectroscopy and Data Driven–Soft Independent Modelling of Class Analogies (DD-SIMCA), to verify the authenticity of goat dairy beverage and to detect adulteration with bovine whey. For this, 60 authentic samples of goat dairy beverage were used and 180 samples were adulterated with 10, 25, 50 and 100% bovine whey. The classification model built based on the full spectra (10,000–4000 cm−1) showed 95 and 100% of right assignments for authentic and adulterated samples, respectively. After the variable selection process (5500–4000 cm−1), the results indicated 100% of classification correct for the samples. In this sense, the combination of NIR and class modeling has proved to be efficient for controlling the authenticity of goat dairy beverages.