Cheese and Milk Adulteration: Detection with Spectroscopic Techniques and HPLC: Advantages and Disadvantages
Abstrak
Cheese and milk are stapled dairy products consumed globally. However, adulterants in these products pose significant health risks and compromise their quality. Analytical techniques are crucial in detecting and quantifying adulterants to combat adulteration. This opinion explores the problem of cheese and milk adulteration, highlights the role of spectroscopic techniques (fluorescence spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, and infrared (IR) spectroscopy) in adulteration detection, and compares their effectiveness with the well-established high-performance liquid chromatography (HPLC) method. The advantages and limitations of each technique are discussed, providing valuable insights into their applications to ensure the authenticity and safety of cheese and milk products.
Topik & Kata Kunci
Penulis (1)
Manos C. Vlasiou
Akses Cepat
- Tahun Terbit
- 2023
- Sumber Database
- DOAJ
- DOI
- 10.3390/dairy4030034
- Akses
- Open Access ✓