alexa A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products


Journal of Food & Industrial Microbiology

Author(s): Romdhane Karoui, Josse De Baerdemaeker

Abstract Share this page

There is an increasing demand of the consumers and actors of the food industry sector to have means of measurement allowing the characterisation of raw materials or food. Dairy products (milk, ice cream, yogurt, butter, cheese, etc.) are in considerable demand, command premium prices and are, therefore, vulnerable to economic adulteration. Authenticity of these products is an important issue for food processors, retailers, regulatory authorities and consumers. It is also valuable for ensuring fair competition and as a mean of protecting consumers against fraud due to mislabelling. Conventional chemical methods are not able to determine the regional provenance of dairy products unambiguously. Therefore, alternative techniques such as spectroscopic techniques i.e., near infrared (NIR), mid infrared (MIR), front face fluorescence spectroscopy (FFFS), stable isotope and nuclear magnetic resonance (NMR)-coupled with chemometric tools have many potential advantages as tools for the evaluation of the identity of such products. This review article discusses the potential of destructive and non-destructive techniques for the determination of the quality and the authenticity of dairy products.

This article was published in Food Chemistry and referenced in Journal of Food & Industrial Microbiology

Relevant Expert PPTs

Relevant Speaker PPTs

Recommended Conferences

Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version