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Qualitative evaluation of buffalo cheese using FTIR spectroscopy

Author(s): Aurelia Coroian | Monica Trif | Cristian Ovidiu Coroian | Vioara Mireşan | Camelia Răducu | Stelian Dărăban

Journal: Animal Biology & Animal Husbandry
ISSN 2066-7612

Volume: 4;
Issue: 2;
Start page: 66;
Date: 2012;
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Keywords: FTIR | buffalo cheese | protein | fat | lactose

FTIR is a rapid technique based on infrared which has been used to analyze the followingsamples of cheese: traditional buffalo milk cheese, mouldy cheese traditionally produced (in Mesendorf),buffalo milk cheese (Napolact) and buffalo mozzarella (Italy). Here were highlighted main wavelengths atwhich the main components were observed in cheese, namely: fat, protein, lactose and water. Thesecompounds have been outlined in terms of quality. The presence of water was observed in the region of3600-3010 cm-1, showing a high content in water for mozzarella, followed by buffalo milk cheese,traditional cheese and the lowest content being observed to mouldy cheese.
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