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Articles By ganga sahay meena
Applications Of Infrared Spectroscopy For Milk Products' Quality Assessment
Submitted as: Aditya Suroshe1*, Ganga Sahay Meena2* and Anil V1
Abstract
The dairy industry has seen tremendous expansion and development in recent years. This necessitates a greater focus on quality control throughout the manufacturing process. The need for food safety, as well as the recent growth in dairy product consumption globally, have raised interest in future research in these areas. Dairy products are vulnerable to adulteration due to their high demand. Infrared spectroscopic techniques have been utilized not only to verify the authenticity of dairy products but also to define their quality. IR spectroscopy may also be utilized to help with problems regarding cheese ripening, composition, and contamination. This article focuses on some of the research that uses infrared spectroscopy to determine the intrinsic quality of dairy products.
Key-words: Milk, Infrared Spectroscopy, Adulteration, Quality Assurance(read
entire article)
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Category : Education
