~1 H nuclear magnetic resonance relaxometric characterization of fat and water states in soft and hard cheese

摘要

The aim of this work was to study the spin-spin(T_2)relaxation components of one hard cheese and three soft cheeses to characterize fat and water states. NMR signals were measured at 6 deg. C with a 0.47 T NMR device. The transverse relaxation decay was fitted using the Marquardt method. The T_2 relaxometric behaviour of the cheeses under consideration was characterized by four relaxation components. To understand the chemical composition of each NMR component, we studied anhydrous milk extracted from each cheese analysed.