Free Access
| Issue |
Lait
Volume 55, Number 549-550, 1975
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|---|---|---|
| Page(s) | 630 - 639 | |
| DOI | https://doi.org/10.1051/lait:1975549-55034 | |
Lait 55 (1975) 630-639
DOI: 10.1051/lait:1975549-55034
a Université de Poitiers, Laboratoire de Biologie et Biochimie, I.U.T. de La Rochelle, B.M. 536
b Ecole de Laiterie de Nancy (I.N.P.)
(Reçu pour publication en juillet 1975.)
DOI: 10.1051/lait:1975549-55034
Problèmes d'extraction et d'analyse de certains composés aromatiques des produits laitiers. II. - Méthodes de dosage
J. L. LACRAMPEa, M. DHERBOMEZa and F. WEBERba Université de Poitiers, Laboratoire de Biologie et Biochimie, I.U.T. de La Rochelle, B.M. 536
b Ecole de Laiterie de Nancy (I.N.P.)
(Reçu pour publication en juillet 1975.)
Abstract - The various processes of extraction and titration of some important components of the flavour of dairy products have been reviewed. The industrial requisites, i-e, convenience, accuracy, easy operation, low cost, lead to using a reliable analytical process carried out with simple cheap equipment.
Bearing this in mind we can say that extraction by nitrogen and fixation, and spectrophotometric or gas phase chromatographic processes have proved satisfactory if one does not aim at making an exhaustive analysis of the components of the flavour of a given produce