Magnetic Resonance Analysis of Dairy Processing Suitable Tools for the Dairy Industry Check Access

In this chapter the authors review different Magnetic Resonance approaches for characterizing dairy products and processes. Magnetic Resonance studies have allowed a detailed characterization of dairy products from raw materials (milk and related products) to ripened commercial cheeses. NMR is able to provide information on the molecular changes occurring within the raw materials during the transition into processed dairy goods. This technique elucidates molecular modifications at a range of time scales and from different spatial arrangements. The authors additionally explain how although early NMR studies on dairy-related systems have made an important contribute to the understanding of molecular dynamics in heterogeneous systems, the application of Magnetic Resonance to dairy industry has been somewhat hindered by the intrinsic complexity and heterogeneity of commercial products.