The Potential of Solid-state Nuclear Magnetic Resonance in Dairy Research: An Application to Cheese

¹ US Department of Agriculture, ARS, Eastern Regional Research Center, 600 E. Mermaid Lane, Philadelphia, PA 19118
² US Department of Agriculture, ARS, Eastern Regional Research, Center, 600 E. Mermaid Lane, Philadelphia, PA 19118
³ US Department of Agriculture, ARS, Eastern Regional Research Center, 600 E. Mermaid Lane, Philadelphia, PA 19118

Nuclear magnetic resonance spectroscopy is a noninvasive technique that has found application in a variety of research areas. Nuclear magnetic resonance has been primarily applied to solution studies, but many dairy food ingredients or products are solids. In this paper, cross-polarization magic angle spinning nuclear magnetic resonance is applied to the study of freeze-dried cheese. The ¹³C spectrum is dominated by the solid-like protein fraction. Liquid-like fat resonances can be detected by conventional one pulse experiments. The ³¹P cross-polarization magic angle spinning nuclear magnetic resonance can specifically monitor phosphorus-containing ingredients in the solid state. Possible applications of solid-state nuclear magnetic resonance to dairy research are discussed.

Key Words: nuclear magnetic resonance • cheese

Submitted on July 1, 1993
Accepted on November 10, 1993