Application of infrared Fourier spectroscopy for milk food authenticity and quality evaluation

Measuring Information Systems

Manufacturing and sale of ersatz and defective milk food makes direct damage to human health. Problems with all-round expert examination for all types of milk and milk food sold in the Russian markets are very actual. The possibility of using Fourier Transform Infrared Spectroscopy (FTIR) method for identification, authentication and detection of ersatz milk food is considered.