Quantitative NMR Spectroscopy in Technical Samples

Reported studies on native casein micelles have indicated that P NMR spectroscopy was useful to determine the nature of phosphate molecules as phosphoserins and inorganic calcium phosphate" . Quantitative assessment of the various micellar components was also probed by Rasmussen et al (1997). Nevertheless, in the case of cheeses which are highly-hydrated and heterogeneous samples, investigations by high-field NMR appear as a true challenge. The NMR technique implies some evident technical limitations as for instance, the sample preparation (introduction in NMR tubes or rotor), but NMR is also dependant on the intrinsic sample properties such as heterogeneity and multi-phase liquid/solid nature which induce some susceptibility effects and the presence of anisotropic interactions. The feasibility of the P NMR spectroscopy to study cheeses has been first probed on the milk powder, main component of these dairy products. 

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