Australian researchers develop smartphone-enabled technology to enhance milk freshness testing

AUSTRALIA – Australian researchers at the University of New South Wales (UNSW) have developed a technological method that enables smartphone users to check if their milk has spoiled without even opening the container.

The technology, known as VibMilk, harnesses the vibration motor and inertial measurement unit (IMU) found in most smartphones, offering a non-invasive, convenient way to determine milk’s freshness.

According to UNSW Professor Wen Hu, VibMilk is a potential game-changer in reducing food waste, especially in dairy products.

 “You can smell or taste if milk is off, but that requires opening the package. Doing so exposes it to bacteria, which accelerates spoilage. VibMilk is non-invasive, which means you can test the freshness of the milk without breaking the seal,” he said.

“This approach is especially important as it helps to preserve milk for longer by preventing contamination.”

The VibMilk system works by analyzing the changes in milk’s physical properties, such as density, viscosity, and surface tension, which occur as it spoils.

As bacteria increase in spoiled milk, lactate levels rise and glucose levels fall, triggering these physical changes. VibMilk captures the response to vibration signals sent through the milk by the smartphone’s motor.

These responses are then analyzed using machine learning algorithms, which classify the milk’s freshness at 23 different pH levels.

What sets VibMilk apart from previous methods is its accessibility and affordability. Unlike older techniques, which required expensive equipment or could only be used on transparent containers, VibMilk works with any standard milk carton or bottle.

This makes it a more practical solution for everyday consumers and could lead to mass adoption of the technology.

Moreover, unlike traditional “best-by” or “use-by” dates, which can be inaccurate due to varying storage and transportation conditions, VibMilk provides real-time, accurate freshness checks.

This could significantly cut down on food waste, as users would only discard milk that has truly gone bad, rather than prematurely following expiration dates.

In tests conducted on four common smartphones, VibMilk demonstrated an impressive accuracy rate, predicting the pH values of milk with an average accuracy of 98.35%.

The technology even achieved 100% accuracy in identifying fresh milk. This remarkable success means that in the future, consumers could rely on their smartphones to easily and accurately check the condition of milk, helping them avoid food waste and potential health risks from spoiled milk.

The VibMilk technology holds promise not only for households but also for the dairy industry, potentially transforming how dairy products are monitored and consumed.

By empowering consumers to check milk freshness without opening the container, VibMilk could help reduce unnecessary food waste globally.

As the technology evolves, it could even become an essential tool for grocery stores and supermarkets to ensure milk products are sold at their peak freshness.

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