Dynamic water profile in various type of cheese analysed by means of Nuclear Magnetic Resonance relaxometry

The aim of the study was to enquire to which extend 1 H spin-lattice Nuclear Magnetic Resonance relaxometry data collected over a broad range of resonance frequen- cies (from 10kHz to 10MHz) have the potential to be used for assessing quality and authenticity of different categories of cheese. The following cheeses were selected mozzarella (M), processed cheese (C), pizza cheese (P) and pizza cheese with modified fat phase (PC), low-fat cheese (LF) and long ripened cheese (R). The cheeses from...