Jump to main content
Jump to site search

All chapters
Previous chapter Next chapter

CHAPTER 10

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