Use of biosensor technology in analysing milk and dairy components: A review

Biosensor technology is relatively new to the dairy industry although it has been used successfully elsewhere including medical devices. This review summarises biosensors with different combinations of biological receptors and transducers which were used to analyse components in milk. Quantification of individual milk proteins and specific detection of lactose were clearly demonstrated. Strain‐specific enumeration of pathogens were also reported along with analyses of raw milk quality parameters relevant for processing. The advantages of using biosensors were consistently shown across numerous studies. Biosensors provide rapid, simple and analyte‐specific techniques, offering unique solutions to support continued innovation in dairy products and processes.