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Identification of authenticity parameters in milk and dairy products

Abstract : In this work was evaluated the suitability of infrared spectroscopy (FTIR) in combination with chemometrical techniques to identify some authenticity parameters in milk and cheeses, considering this as the correct denomination of milk and similar products, as well as the age in cheeses. The discriminant models obtained for the MIR spectral profiles made it possible to classify the samples of milk and similar product according to their denomination, as well as, to predict the age in Camembert and Emmental cheeses and to predict some physicochemical parameters in Camembert cheese throughout ripening. The best discriminant models between adulterated milk samples in function of their authenticity and adulteration level were obtained for the FAMES profile. These results show that mid infrared (MIR) has a potential as a fast and direct method to differentiate milk from similar products and to predict the ripening time in Camembert and Emmental cheeses.
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https://pastel.archives-ouvertes.fr/pastel-00002659
Contributor : Ecole Agroparistech <>
Submitted on : Wednesday, July 4, 2007 - 8:00:00 AM
Last modification on : Wednesday, July 4, 2007 - 8:00:00 AM
Long-term archiving on: : Thursday, September 30, 2010 - 8:10:05 PM

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Sandra Teresita Martin del Campo Barba. Identification of authenticity parameters in milk and dairy products. Life Sciences [q-bio]. INAPG (AgroParisTech), 2006. English. ⟨NNT : 2006INAP0023⟩. ⟨pastel-00002659⟩

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