Sampling Technique for Cheese Analysis by FTIR Spectroscopy

Autor:	Joseph Irudayaraj, Manxiang Chen
Rok vydání:	1998
Předmět:	Chromatography Chemistry Analytical chemistry Infrared spectroscopy Cheese ripening law.invention Protein content law Casein Microtome Chemical groups Fourier transform infrared spectroscopy Mozzarella cheese Food Science
Zdroj:	Journal of Food Science. 63:96-99
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1998.tb15684.x
Popis:	A microtome sampling technique was used prior to cheese analysis with FTIR spectroscopy. Well separated fat- and protein-related bands were obtained in the spectra of Cheddar and Mozzarella cheese samples. The absorbancy intensity of fat- and protein-related bands increased with an increase in fat and protein contents. This technique could be used to study the chemical groups and to rapidly determine fat and protein in cheese samples.
Databáze:	OpenAIRE
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