FT-Raman analysis
Representative Raman milk spectra are shown in Fig. 1. These spectra were dominated by water scattering, while the remaining milk constituents were responsible for a number of low intensity bands present in different regions of the spectra. The S/N values obtained for milk Raman spectra were at least 10-fold lower than those found for spectrum of pure lactose (FT-Raman spectra of water, lactose, fat and casein are shown in Fig. S2 of supplementary material).