NMR spectroscopy in the analysis of dairy products

The very first experiments of using NMR spectroscopy in dairy science began almost 70 years ago from applying early spectrometric devices for determining contents in human milk. As magnet and detection technology advanced, this technique was increasingly applied to a diverse variety of such products including cheeses, butter, milk, yoghurt and many others. For some such matrices the main challenge is the high content of water-soluble oligopeptides, because these produce broad signals that reduce the overall quality of the spectrum. Several solutions exist that alleviate this issue, such as protein removal or special spectral acquisition techniques. In our laboratory NMR techniques are used to differentiate and characterize a wide selection of foodstuffs, among which dairy products are well represented. This communication will cover this topic and our experience with it in a more detailed way.