Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurt
The adulteration of milk fat in dairy products with cheaper non-milk based fats or oils is frequently encountered in the dairy industry. In this study, Raman spectroscopy with chemometric was used for the discrimination of foreign fats and oils in milk cream and yogurt. Firstly, binary mixtures of c...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-01-01
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| Series: | Journal of Food and Drug Analysis |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1021949818301133 |