ANALYSIS OF BIOLOGICALLY ACTIVE SUBSTANCES IN MILK AND VETERINARY PRODUCTS USING INFRARED (IR) SPECTROSCOPY

Infrared (IR) spectroscopy is an effective analytical method used for the determination and evaluation of biologically active substances in milk and veterinary products. Milk contains important biochemical components such as proteins, fats, lactose, vitamins, and mineral compounds that influence animal health and product quality. IR spectroscopic analysis allows rapid identification of these components based on characteristic molecular vibrations and absorption bands. The technique is widely applied for monitoring milk composition, detecting pathological changes associated with animal diseases, and assessing product safety. In addition, IR spectroscopy is used in veterinary pharmaceutical analysis to identify active ingredients, evaluate chemical stability, and detect impurities in veterinary preparations. The non-destructive nature, high sensitivity, and rapid analysis capability make IR spectroscopy a valuable tool for quality control and veterinary diagnostics. The application of this method contributes to improving dairy product safety, animal productivity, and the effectiveness of veterinary treatments.