title: Vibrational spectroscopy used in milk products analysis: A review.
abstract: Milk is a fluid containing several substances, and its composition depends on several factors. Vibrational spectroscopy is a powerful tool to determine the constituent concentrations and qualitative characteristics of dairy products. Vibrational spectrometry covers a series of well-established analytical methodologies suitable to be employed for both qualitative and quantitative purposes. In the first part of this review, theoretical aspects on vibrational techniques are presented; in the second part, the most important papers, published during the period 2009-2015, related to milk analysis are discussed.
authors.affiliation: SCIENT - Research Center for Instrumental Analysis, (CROMATEC_PLUS S.R.L.), Tancabesti, Snagov, Romania.
authors.forename: Andrei A
authors.initials: AA
authors.lastname: Bunaciu
authors.affiliation: Pharmaceutical and Medicinal Chemistry Department, Pharmaceutical and Drug Industries Research Division, National Research Centre, Giza 12622, Egypt.
authors.forename: Hassan Y
authors.initials: HY
authors.lastname: Aboul-Enein
authors.affiliation: Department of Analytical Chemistry and Toxicology, Hanoi University of Pharmacy, Hanoi, Viet Nam. Electronic address: hoangvd@hup.edu.vn.
authors.forename: Vu Dang
authors.initials: VD
authors.lastname: Hoang
keywords: Infrared and Raman applications; Milk analysis; Milk composition; Vibrational spectroscopy