The Feasibility of Using Near-Infrared Spectroscopy and Chemometrics for Untargeted Detection of Protein Adulteration in Yogurt: Removing Unwanted Variations in Pure Yogurt

Table 1

Pure and adulterated yogurt samples analyzed.

No.	Adulterant^a	Doping level (w/w)	Sample size
1	A0	0	17
2	A0	0	25
3	A0	0	18
4	A1	1%	12
5	A1	2%	14
6	A1	3%	14
7	A1	4%	15
8	A1	6%	15
9	A1	8%	13
10	A2	0.5%	14
11	A2	1%	9
12	A2	2%	12
13	A2	3%	13
14	A2	5%	15
15	A3	0.5%	10
16	A3	1%	10
17	A3	2%	10
18	A3	3%	10
19	A3	5%	11

 ^aA0: pure yogurt; A1: edible gelatin; A2: industrial gelatin; A3: soy protein powder.