TITLE:
Determination of Fatty-Acid Composition in Oils of Animal Origin by Near-Infrared Spectroscopy
AUTHORS:
Diyas Myrzakozha, Darkhan Turgaliev, Hide Sato
KEYWORDS:
Authentication, Near Infrared Spectrometry, Cow, Camel, Mare, Goat Milk
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.14,
August
22,
2014
ABSTRACT: The authentication of
milk requires the use of sophisticated and expensive analytical techniques.
There is a huge need for reliable and cheap analytical technologies for use as
fast and effective screening methods. This paper proposes the use of myristic
acid in the authentication of cow, mare, camel and goat milk, using near
infrared spectrometry. Comparison has been made with traditional gas
chromatography methods, so that both methods can be used in the authentication
of different types of dairy products.