Characterisation of milk samples with various whey protein contents by pyrolysis-mass spectrometry (Py-MS)

Authors
Schmidt, MAE Radovic, BS Lipp, M Harzer, G Anklam, E
Citation
Mae. Schmidt et al., Characterisation of milk samples with various whey protein contents by pyrolysis-mass spectrometry (Py-MS), FOOD CHEM, 65(1), 1999, pp. 123-128
Citations number
24
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD CHEMISTRY
ISSN journal
03088146 → ACNP
Volume
65
Issue
1
Year of publication
1999
Pages
123 - 128
Database
ISI
SICI code
0308-8146(199904)65:1<123:COMSWV>2.0.ZU;2-8
Abstract
Different milk samples and their 2, 5 and 10% mixtures with 'artificial' or natural whey protein were analysed by means of pyrolysis-mass spectrometry (Py-MS). Py-MS followed by multivariate analysis of the resulting mass spe ctra enabled the determination of the whey protein addition in milk samples . Obtained results showed that this determination seems not to be influence d by the fat content and freezing of the samples, as well as a dilution of the samples. (C) 1999 Elsevier Science Ltd. All rights reserved.