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The authenticity of milk and milk products is important and has extended health, cultural, and financial implications. Current analytical methods for the detection of milk adulteration are slow, laborious, and therefore impractical for use in routine milk screening by the dairy industry. Fourier transform infrared (FT-IR) spectroscopy is a rapid biochemical fingerprinting technique that could be used to reduce this sample analysis period significantly. To test this hypothesis we investigated 3 types of milk: cow, goat, and sheep milk. From these, 4 mixtures were prepared. The first 3 were binary mixtures of sheep and cow milk, goat and cow milk, or sheep and goat milk; in all mixtures the mixtures contained between 0 and 100% of each milk in increments of 5%. The fourth combination was a tertiary mixture containing sheep, cow, and goat milk also in increments of 5%. Analysis by FT-IR spectroscopy in combination with …