Biosensing for the analysis of raw milk
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Beschreibung
Appropriate methods for monitoring raw milk in food sectors are required in order to prevent health-related issues from consuming milk or fermented dairy products such as cheese and yogurt. Conventional systems used for this purpose require sophisticated instruments, highly technical staff and several days to yield an estimated contaminant concentration profile. Currently, there is no technology available for fast and sensitive identification of unwanted substances that evidences several concentration levels in raw milk. As a contribution to the progress of innovative biochemical sensing systems, this thesis presents the design, development and construction of a prototype, which combines the expertise of sensitive immunoassay process with micro total analysis system (µTAS) to identify specific compounds encountered in raw milk.
Autor*in
Claudia García