Abstract: With advantages of rapidity, objectivity, accuracy and non-destruction, non-destructive technologies,infrared spectroscopy, low field-nuclear magnetic resonance spectroscopy, Raman spectroscopy, ultrasonic technique and electronic nose, have been widely used in analysis of food. In this paper, the principles of these techniques were introduced briefly, the application in fresh milk detection were reviewed, such as the determining major components in milk, detection of adulteration, and analyzing microbiological parameters. Meanwhile, their advantages and disadvantages were pointed and further research was prospected. In all, non-destructive detection technology has an extremely large potential for future development and application prospect to detect fresh milk quality and safety.

Key words: fresh milk; detection technology; infrared spectroscopy; low field-nuclear magnetic resonance spectroscopy; Raman spectroscopy; ultrasonic technique; electronic nose