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Determination of Fatty-Acid Composition in Oils of Animal Origin by Near-Infrared Spectroscopy
Kazakhstan-Japan Innovation Center, Kazakh National Agrarian University, Almaty, Kazakhstan
Kazakhstan-Japan Innovation Center, Kazakh National Agrarian University, Almaty, Kazakhstan
Kwansei Gakuin University, Sanda, Japan
- 1 Kazakhstan-Japan Innovation Center, Kazakh National Agrarian University, Almaty, Kazakhstan
- 2 Kazakhstan-Japan Innovation Center, Kazakh National Agrarian University, Almaty, Kazakhstan
- 3 Kwansei Gakuin University, Sanda, Japan
Food and Nutrition Sciences·Volume 05 (2014)·Pages 1408–1414·Published 6 August 2014·DOI10.4236/fns.2014.514153
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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.
KeywordsAuthenticationNear Infrared SpectrometryCowCamelMareGoat Milk
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