Background: Adulteration of camel milk powder with cheaper alternatives such as cow milk powder has become a growing concern, compromising both nutritional quality and consumer trust. Detecting such adulteration is critical for ensuring product authenticity, especially given the rising demand for camel milk in niche health markets. Objective: This study explores the application of Raman spectroscopy in conjunction with chemometric techniques for the detection and quantification of adulteration in camel milk powder with cow milk powder. Method: Camel milk powder was adulterated with cow milk powder across a range of concentrations from 0 to 50%. Raman spectra of these mixtures were analyzed using principal component analysis (PCA) for dimensionality reduction, followed by partial least-squares regression (PLSR) modeling with different spectral pretreatments (raw, Savitzky-Golay, gap derivative). Interval PLS (IPLS) in backward mode was applied to enhance variable selection. Results: PCA captured 99.6% of spectral variance. The raw PLSR model already showed strong predictive power (R2cv = 95.93%). Savitzky-Golay further boosted performance (R2 test = 99.47%), while the gap derivative achieved near-perfect prediction (R2 test = 99.94%, RMSEtest = 1.10). IPLS modeling significantly improved robustness, yielding high accuracy (R2 test = 98%) with fewer variables. Conclusions: The findings indicate that the integration of Raman spectroscopy with PCA, PLSR, and IPLS constitutes a robust, precise, and reliable approach for the detection of adulteration in camel milk powder. Highlights: The application of Raman spectroscopy coupled with chemometric modeling proves to be an efficient and robust analytical tool for quality control in the dairy industry, enabling the accurate detection of adulteration and ensuring the authenticity and safety of camel milk powder.

Introduction: Goat milk (GM) is highly valued for its rich nutritional content, easy digestibilityand low allergenic potential, making it an excellent alternative in the dairy industry.Quinoa, an Andean pseudo cereal, offers significant nutritional benefits, including high protein, fiber, and antioxidant properties. This study aims to assess the impact of adding quinoa flour (QF) on the fermentation, physicochemical and sensory properties of goat milk yogurt (GMY), addressing a research gap regarding the use of roasted quinoa flour (R_oQF) in GMY production.Methodologie: White and red quinoa flours, both roasted and unroasted, were incorporated at 0.5, 1, and 1.5% in the yogurt. The analysis focused on fermentation time, lactic acid production, pH, macronutrient composition, product stability, and sensory evaluation.Results and discussion: The inclusion of 1% quinoa flour (QF) significantly increased the yogurt’s macronutrient content (p ≤ 0.05) compared to the control test, where protein content was 4.01 and fat content was 3.94 (g/100 g). Protein content increased by 0.1 to 0.17 (g/100 g), reaching 4.18; 4.15; 4.15 and 4.11 (g/100 g) for goat milk yogurt with white quinoa flour (GMYWQF), goat milk yogurt with red quinoa flour (GMYRQF), goat milk yogurt with roasted white quinoa flour (GMYRoWQF) and goat milk yogurt with roasted red quinoa flour (GMYRoRQF), respectively. Similarly, fat content increased by 0.03 to 0.09 (g/100 g) reaching 3.98, 4.03, 3.97, and 3.98 (g/100 g) for GMYWQF, GMYRQF, GMYR_oWQF, and GMYR_oRQF, respectively. These changes led to reduced fermentation time, minimizing it to 4 h, by promoting faster lactic acid production and lowering the pH more efficiently compared to the control test, indicating more efficient fermentation. Sensory analysis revealed that QF significantly improved the texture and flavor of the yogurt (p ≤ 0.05), with roasted quinoa flour (R_oQF) further significantly enhancing consumer acceptability (p ≤ 0.05), by reducing the strong flavor of GM. Additionally, QF significantly improved yogurt stability, enhancing texture and shelf life (p ≤ 0.05). These findings emphasize the value of QF as an ingredient in GMY: significantly (p ≤ 0.05) increasing the protein content and improving texture, resulting in a more stable product with reduced Syneresis; Roasting the QF further significantly (p ≤ 0.05) enhances its sensory qualities, effectively decreasing the goat flavor, which is often less favored by some consumers, thus increasing overall acceptability. These advantages have important implications for refining dairy product formulations.

Background/Objectives: The use of dietary supplements (DSs) has become common among fitness enthusiasts, aiming to enhance performance, recovery, and overall well-being. Methods: A cross-sectional study was conducted in the city of Beni Mellal from April to July 2024, assessed dietary practices, motivations for supplement use, and associated adverse effects among 420 survey participants. Results: The majority of dietary supplement users were aged 25–64 and had higher education levels. Colopathy (67.38%) was the most common eating disorder, followed by digestive (59.46%), inflammatory, and rheumatic diseases (53.50%). Dietary supplementation prevalence was 88.1%, with proteins (60.81%), medicinal plants (45.13%), and vitamins (42.70%) being the most consumed. Key motivations included supporting muscle, bone, and joint strength (musculoskeletal) (83.78%) and enhancing heart and lung function for cardiorespiratory health (82.43%). However, 28% of protein users experienced adverse effects, such as myalgia, gastralgia, palpitations, and insomnia. Multivariate linear regression indicated a significant negative association of creatine with effectiveness (β = −0.485, p = 0.001). Conclusions: Overall, while the benefits of dietary and sports practices are evident, the adverse effects associated with protein supplements highlight the necessity for enhanced nutrivigilance and nutritional education to ensure safe supplements.

As global interest in camel milk rises because of its nutritional benefits, it is increasingly processed into powder to increase shelf life and transport. However, adulteration with cow milk powder poses a serious food safety issue. This study developed multivariate models using attenuated total reflectance infrared spectroscopy (ATR-IR) to detect adulteration in camel milk powder with cow milk powder. Partial least squares regression (PLSR) was applied after preprocessing, which included Savitzky–Golay (SG) smoothing (first and second derivatives) and multiplicative scatter correction (MSC), to quantify adulteration levels ranging from 0% (control) to 50% (w/w). Preprocessing techniques, including SG smoothing (first and second derivatives) and multiplicative scatter correction (MSC), enhanced model performance. Calibration achieved an R2 of ≥99.6% and RMSE <0.93, while cross-validation yielded an R2 of ≥99.3% and RMSE 98% and RMSE <1.8. Deviations remained low across all adulteration levels, even at higher concentrations (≈0.76–0.90 for 40%). These results demonstrate that ATR-FTIR spectroscopy combined with PLSR offers a rapid, nondestructive, and reliable method for detecting adulteration in camel milk powder, making it a valuable tool for quality control in the dairy industry.