Milk and Dairy Products Analysis by Means of an Electronic Tongue
AbstractApplication of electronic tongue methodology to the analysis of milk and dairy products is an especially challenging task due to the high-protein content of the samples. Nevertheless, such a system is a very attractive alternative to traditionally used techniques, because it is related with low-cost analysis, simplicity of measurements, and applicability to online conditions. Therefore, there have been many attempts to analyze milk and dairy products with the use of electronic tongues, including evaluation of taste, flavor, freshness, microbial growth monitoring, adulteration detection, origin recognition, quality control studies, and process monitoring. All of these possible applications are reviewed and discussed in this chapter.
|Publication size in sheets||0.7|
|Book||Mendez M.R., Preedy V. (eds.): Electronic Noses and Tongues in Food Science, 2016, Academic Press , ISBN 9780128002438, 332 p.|
|Keywords in English||milk analysis; dairy products; taste analysis; freshness monitoring; process monitoring; dairy industry; microbial growth monitoring; fermentation monitoring; quality control; milk adulteration|
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