Published in Scientific Papers. Series D. Animal Science, Vol. LXII, Issue 1
Written by Luisa ANDRONIE, Aurelia COROIAN, Rodica SOBOLU, Adina Lia LONGODOR, Ioana POP, Antonia ODAGIU
In the last decade, FT-IR spectroscopy has been introduced in methodological portfolio specific for analyzing food products, because it is a very efficient, and non-destructive analytical tool. Vibrational spectral techniques, as FT-IR, offer several advantages in the context of current research and using this techniques we can identify molecular components in the studied samples. In this study FT-IR spectroscopy technique is applied to detect fat, protein, and lactose content of buffalo milk, and compositional differences between samples corresponding to different lactations. The results emphasizes specific evolutions corresponding to the increase of protein, lactose, and fat buffalo milk contents, from the first lactation up to the fifths/fourths lactations.
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