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Bulletin of the IDF No. 332/1998 - The Use of Enzymes in Dairying - Application of Fourier Transform Infrared Spectroscopy in Milk and Milk Product Analysis: A Literature Survey - Fourier Transform Infrared Spectrometry: A New Concept for Milk and Milk Product Analysis - Scanned copy

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Bulletin of the IDF No. 332/1998

Date

Pages

61

Language

EN

Type

PDF

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:

  • Milk-clotting activity of various rennets and coagulants: background and information regarding IDF standards
  • On the mechanism of rennet retention in cheese
  • Enzymatic breakdown of milk proteins during cheese ripening.

Three concern other issues:

  • Influence of heat treatment of milk on the activities of the indigenous milk enzymes alkaline phosphatase and adenosine deaminase
  • Inhibition of bacterial growth in whey by lactoperoxidase
  • Properties and potential fields of application of transglutaminase preparations in dairying.

46 pp

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.

4 pp

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.

11 pp

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