QA/QC of Dairy Powders Using the Agilent Cary 630 ATR-FTIR Analyzer
21 Feb 2013

Dairy powders are used extensively as functional ingredients in food products. They have a highly variable composition in terms of proteins, fat and moisture content, and as such are traditionally characterized by solvent extraction of the fat followed by chromatographic separation of proteins and lactose. Although, these methods are accurate they are time-consuming and costly. This application note discusses the use of Fourier transform infrared (FTIR) as a valuable technique for the identification of dairy ingredients, along with demonstrating that the Agilent Cary 630 ATR-FTIR Analyzer can rapidly differentiate α-lactalbumin from other dairy ingredients.

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