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Milk and Dairy Products

This chapter summarises magnetic resonance applications in the study of milk and dairy products, including cheese, yogurt and ice-cream. For milk, emphasis is given to the analysis of the non-fat components using high-resolution nuclear magnetic resonance spectroscopy. Relaxation methodologies important to dairy product processing and analysis are described, along with magnetic resonance imaging applications in the analysis of cheese.

Print publication date: 23 Oct 2012
Copyright year: 2012
Print ISBN: 978-1-84973-175-1
PDF eISBN: 978-1-84973-533-9
From the book series:
RSC Food Analysis Monographs