Analysis of Dairy Products by Near-Infrared Spectroscopy: A ReviewClick to copy article linkArticle link copied!
Abstract
Near-infrared spectroscopy analysis of foodstuffs is a relatively recent technique. Its principal advantage is speed of analysis, and it does not require sample pretreatment either. In this paper we review its application to powder dairy products, liquid milk, cheese, butter, and fermented milk products, mainly from the analysis of the major components point of view and also for the detection of adulterations and other determinations as well.
Keywords: Near-infrared spectroscopy; dairy products
*
Author to whom correspondence should be addressed (fax, 82251611).
†
Instituto de Investigación y Análisis de Alimentos.
‡
Laboratorio de Mouriscade.
§
Centro de Investigaciones Agrarias de Mabegondo.
✗
Abstract published in Advance ACS Abstracts, July, 1; 1997.
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