Sampling technique for cheese analysis by FTIR spectroscopy

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 a...

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Veröffentlicht in:	Journal of food science 1998-01, Vol.63 (1), p.96-99
Hauptverfasser:	Chen, M. (Utah State University, Logan, UT.), Irudayaraj, J
Format:	Artikel
Sprache:	eng
Schlagworte:	ANALYTICAL METHODS Biological and medical sciences CHEESE CHEMICAL COMPOSITION COMPOSICION QUIMICA COMPOSITION CHIMIQUE ECHANTILLONNAGE ESPECTROSCOPIA INFRARROJA Food industries Food science FOURIER TRANSFORM INFRARED SPECTROSCOPY FROMAGE FTIR spectroscopy Fundamental and applied biological sciences. Psychology INFRARED SPECTROPHOTOMETRY microtome Milk and cheese industries. Ice creams MUESTREO Oils & fats Proteins QUESO SAMPLING sampling method Scientific imaging SPECTROSCOPIE INFRAROUGE TECHNIQUE ANALYTIQUE TECNICAS ANALITICAS
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Zusammenfassung:	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
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1998.tb15684.x