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Multi-scale benchtop H-1 NMR spectroscopy for milk analysis
Date
2021-03-01
Author
Soyler, Alper
Çıkrıkcı, Sevil
Cavdaroglu, Cagri
Bouillaud, Dylan
Farjon, Jonathan
Giraudeau, Patrick
Öztop, Halil Mecit
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Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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Benchtop NMR systems offers various advantages such as being easy to use, not requiring constant maintenance and being available at affordable prices. In this study, multiple aspects of benchtop NMR spectroscopy were explored to analyze milk in an industrial context, either regarding the quality of production or regarding the differentiation of the final product. The first part focuses on the production conditions of lactose hydrolysis in milk and quantitative online NMR spectroscopy was adapted to follow lactose hydrolysis in milk in continuous flow mode. The second part focuses on differentiating milk samples having different properties. 36 milk samples from France and Turkey were analysed and glycerol, fat and sugar contents were measured from the NMR spectra. Combination of spectroscopic data with a proposed Artificial Neural Network model enabled to classify milk of different origins and different properties. This study shows that benchtop NMR spectroscopy is a versatile non-destructive control method that can help controlling milk quality both during and after production.
URI
https://hdl.handle.net/11511/89148
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
DOI
https://doi.org/10.1016/j.lwt.2020.110557
Collections
Department of Food Engineering, Article
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A. Soyler et al., “Multi-scale benchtop H-1 NMR spectroscopy for milk analysis,”
LWT-FOOD SCIENCE AND TECHNOLOGY
, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/89148.