Dairy products (milk, butter, cheese, yoghurt etc) form an important part of the diet, and are a significant part of national and international trade of most countries. This review by Brazilian researchers outlines the frequent forms of food fraud in dairy products and the application of traditional techniques for their detection, highlighting the gaps and disadvantages of these techniques. It then describes the application of NIR (near-infrared) spectroscopy and HSI (hyperspectral imaging) for the detection of food fraud mainly in cheese, butter, and yogurt. In conclusion, NIR spectroscopy and HSI are rapid non-destructive techniques, which also require chemometric models for their interpretation, but have been successfully applied to the authentication of dairy products.
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