Prediction of α-Lactalbumin and β-Lactoglobulin Composition of Aqueous Whey Solutions Using Fourier Transform Mid-Infrared Spectroscopy and Near-Infrared Spectroscopy

Characterization and quantification of individual whey proteins are of crucial importance to many industrial dairy processes. Labor intensive wet-chemical methods are still being used for this purpose, but a rapid quantification method for individual whey proteins is highly desired. This work invest...

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Veröffentlicht in:	Applied spectroscopy 2021-06, Vol.75 (6), p.718-727
Hauptverfasser:	Tonolini, Margherita, Sørensen, Klavs Martin, Skou, Peter B., Ray, Colin, Engelsen, Søren Balling
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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