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Using near infrared spectroscopy for the determination of total solids and protein content in cheese curd

✍ Scribed by ALI SULTANEH; HARALD ROHM

Book ID
111139697
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
151 KB
Volume
60
Category
Article
ISSN
1364-727X

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Fourier transform infrared (FTIR) spectroscopy is a powerful tool for monitoring structural changes in lyophilized protein formulations. However, direct measurement of IR spectra requires significant handling time and effort. The possibility of using near infrared (NIR) spectroscopy as a rapid and n