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Examination of Full Fat and Reduced Fat Cheddar Cheese During Ripening by Fourier Transform Infrared Spectroscopy
Fourier transform infrared spectroscopy Cheddar cheese ripening
2008/3/28
The Fourier transform infrared spectra of reduced fat Cheddar cheese and full fat Cheddar cheese during ripening were examined. A suitable sampling procedure was used to obtain the spectra of cheese s...
Analysis of Modified Whole Casein with Different PhosphorusContents Using Phosphorus-31 Nuclear Magnetic Resonance and Fourier Transform Infrared Spectroscopy
casein nuclear magnetic resonance phosphorylation
2008/3/28
The different types of P in modified caseins and the role of P in casein interactions were studied using 31P nuclear magnetic resonance spectroscopy of whole casein with reduced or elevated P concentr...