Université de Fribourg

Discrimination of cheese products for authenticity control by infrared spectroscopy

Hruzikova, Jana ; Milde, David ; Krajancova, Pavla ; Ranc, Vaclav

In: Journal of Agricultural and Food Chemistry, 2012, vol. 60, no. 7, p. 1845–1849

Quality and authenticity control serve as the customers' and manufacturers' insurance, and thus the development of analytical tools providing these tasks represents an important step of each product development. The control of authenticity in food manufacturing is even more important due to the direct influence of its products on the health of the population. This study sought to develop an easy...