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

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 l3C spectrum is dominated by the solid-like protein fraction. Liquidlike fat resonances can be detected by conventional one pulse experiments. The 31 P cross-polarization magic angle spinning nuclear magnetic resonance can specifically monitor phosphoruscontaining ingredients in the solid state. Possible applications of solid-state nuclear magnetic resonance to dairy research are discussed.