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The Use of Enzymes in Dairying
Proceedings of the Conference of Commission B on The use of enzymes in dairying at 1997 Annual Sessions heldin Reykjavik (Iceland)
This Bulletin contains 6 papers presented at a half-day conference on “The Use of Enzymes in Dairying”. Three are cheese related:
Three concern other issues:
Application of Fourier Transform Infrared Spectroscopy in Milk and Milk Product Analysis: A Literature Survey
by D. Lefier (France)
The development of the Fourier Transform Infrared Spectrometer and the advent of statistical software offer a great potential for the quantitative analysis of milk, and not only for the major components. The studies published demonstrate the performance of FT-IR and point out the advantage of the full spectrum information in comparison with filter-based analysers.
Fourier Transform Infrared Spectrometry: A New Concept for Milk and Milk Product Analysis
by Y. Agnet (France)
The aim of this monograph is to give a summary of the knowledge required in the application of Fourier transform infrared (FT-IR) spectrometry as a routine method in dairy laboratories. An attempt is made to show the advantages of FT-IR in the field of dairy analysis compared to more familiar, widely used techniques. A brief summary of the molecular and physical background of mid-infrared vibrational spectroscopy is provided. FT-IR is then introduced with respect to its specific features and its connections with general spectroscopy. Both qualitative and quantitative examples of its application are provided.