Journal
FOOD CHEMISTRY
Volume 196, Issue -, Pages 877-884Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.10.016
Keywords
Milk analysis; Vibrational spectroscopy; Milk composition; Infrared and Raman applications
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Milk is a fluid containing several substances, and its composition depends on several factors. Vibrational spectroscopy is a powerful tool to determine the constituent concentrations and qualitative characteristics of dairy products. Vibrational spectrometry covers a series of well-established analytical methodologies suitable to be employed for both qualitative and quantitative purposes. In the first part of this review, theoretical aspects on vibrational techniques are presented; in the second part, the most important papers, published during the period 2009-2015, related to milk analysis are discussed. (C) 2015 Elsevier Ltd. All rights reserved.
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