Bulletin of the IDF N° 383/2003 - New Applications of Mid-infra-red Spectrometry for the Analysis of Milk and Milk Products - Proceedings of IDF Symposium on Advancement in Analytical Techniques - Scanned copy
|published date||24 March 2003|
|reference||Bulletin of the IDF No. 383/2003|
New Applications of Mid-infra-red Spectrometry for the Analysis of Milk and Milk Products
H. van den Bijgaart, J.M. Van Crombrugge, C. Baumgartner, A.Landgraf, J. Buermeyer and A.B. Bendtsen
Mid-infra-red spectrometry has long been used successfully for the compositional analysis of milk and its fat, protein and lactose components. This paper looks at new applications of the technology to cover analysis of urea, freezing point, pH, specific sugars, lactic acid, casein, free fatty acids and citric acid.
Proceedings of IDF Symposium on Advancement in Analytical Techniques, Holstebro, 21 May 2003
J. Tønder, E. Wolthers, J.C. Jennings, A.J. Whetsell, N.R. Nicholas, B.M. Sweeney, M.B. Klaften, S.B. Kays, G.F. Hartnell, R.P. Lirette & K.C. Glenn, C. Sidi, D.K. Pedersen, P. Gowik, B. Juul, M. Tomaska and G. Suhren
In today’s climate of technological advances in food production, it is important to consumers and companies alike that reliable methods of compositional analysis exist. This paper looks at some of the technologies available to provide confidence in biotechnological developments and at the public and private control measures in operation.