Nuclear magnetic resonance imaging of dairy products in two and three dimensions

S. L. Duce, M. H.G. Amin, M. A. Horsfield, M. Tyszka, L. D. Hall

Research output: Contribution to journalArticlepeer-review

25 Citations (Scopus)


A selection of dairy products were studied non-invasively by three different NMR imaging methods: two-dimensional spin warp, three-dimensional missing pulse steady-state free precession and Dixon chemical shift resolved imaging sequences. Holes, cracks, or seams of mould in cheeses could be identified by two-dimensional imaging, and it was also possible to differentiate between ripe and unripe regions in cheese. Three-dimensional imaging was used to determine the shape and distribution of voids in cheese. The Dixon chemical shift resolved imaging sequence was used to study the separation of cream from milk over a 9 h period by mapping separately the spatial distribution of the liquid-like lipids and water in the milk.

Original languageEnglish
Pages (from-to)311-319
Number of pages9
JournalInternational Dairy Journal
Issue number4
Publication statusPublished - 1995

ASJC Scopus subject areas

  • Food Science
  • Applied Microbiology and Biotechnology


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