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676. Diffuse reflexion spectra of dairy products in the near infra-red region

Published online by Cambridge University Press:  01 June 2009

J. D. S. Goulden
J. D. S. Goulden
Affiliation:
Physics Department, National Institute for Research in Dairying, University of Reading
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Extract

A method for the study of the diffuse reflexion spectra of dairy products in the near infrared region has been described. It has been shown that in this region of the spectrum, the reflexion method gives better results than the transmission method for butter and dried milk products. The effects of homogenization on milk spectra have been studied, and also the effects of temperature and mechanical working on the spectrum of butter have been considered. Assignments have been made for the bands observed in the dried milk spectra and the effects of moisture and other factors on the spectra of dried materials have been briefly studied.

Type
Original Articles
Information
Journal of Dairy Research , Volume 24 , Issue 2 , June 1957 , pp. 242 - 251
Copyright
Copyright © Proprietors of Journal of Dairy Research 1957

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References

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