Cheese and Milk Adulteration: Detection with Spectroscopic Techniques and HPLC: Advantages and Disadvantages
Manos C. Vlasiou
Abstract: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 co… Show more
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