ABSTRACT The objective of this study was to investigate the interference of milk fat content upon the Freezing Point (FP) obtained by Fourier-transform infrared (FTIR). A fraction of raw milk was skim
Metabolic analysis of cheese samples, standard ethanol extraction. Data was acquired using a Bruker Daltonics maXis Impact and C18 RP-UHPLC. Positive polarity acquisition of LC-MS/MS.
