Evaluating the quality of dairy products

Scientific contact: François Mariette

Water is the most important component in food products. Water has an impact on technological transformation parameters, physical and organoleptic characteristics and product stability. While these elements may be more or less discernible depending on the food sector involved, they are essential for dairy technology. Milk is made up of 90% water so its amount, distribution and state must be monitored at every stage of the manufacturing process.
 

MRI research currently in progress at Irstea aims to address the expectations of manufacturers and consumers alike. Our results are relevant both to manage food quality and to improve manufacturing processes. The MRI technique uses a non-destructive, non-contact measurement to monitor the internal amount and distribution of water and to describe the interactions between different parts of the product make-up (proteins, sugars, fats, etc.).