Food and Nutritional Analysis—Dairy Products ☆

Fat, mainly composed of triacylglycerols and phospholipids, protein, composed of amino acids, and carbohydrates, mainly lactose, constitute major components of dairy products. Other compounds of interest are vitamins, minerals and trace elements and some additional nutrients although present in very low amounts. This article describes the main methodologies available for the analysis of these substances, discusses their advantages and disadvantages, and gives recommendations for the choice of methods.