Cheese and Milk Adulteration: Detection with Spectroscopic Techniques and HPLC: Advantages and Disadvantages

Cheese and milk are stapled dairy products consumed globally. However, adulterants in these pose significant health risks compromise their quality. Analytical techniques crucial detecting quantifying to combat adulteration. This opinion explores the problem of cheese adulteration, highlights role spectroscopic (fluorescence spectroscopy, nuclear magnetic resonance (NMR) infrared (IR) spectroscopy) adulteration detection, compares effectiveness with well-established high-performance liquid chromatography (HPLC) method. The advantages limitations each technique discussed, providing valuable insights into applications ensure authenticity safety products.