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    STUDIA GEOLOGIA - Issue no. 1 / 2007  
         
  Article:   THE STUDY OF THE ISOTOPIC COMPOSITION OF MILK AND DAIRY PRODUCTS.

Authors:  R. WIERZCHNICKI, MALGORZATA DERDA. 		 
       
         
  Abstract:  The stable isotope composition of food is strictly connected with environmental conditions (climate, geographical position, geology) and anthropogenic factors (fertilizers, pollutants etc). The bases are isotopic effects (biological, physical and chemical), which are responsible for different isotopic compositions in nature: soil, air and water. The Isotope Ratio Mass Spectrometry (IRMS) methods play a very important role in food authenticity and origin control. The measurements of bio-element (hydrogen, nitrogen, carbon, oxygen, and sulfur) composition provide a very sensitive tool to food control. The isotopic methods of origin and authenticity control were recently implemented in the European Union for wine, juice, and honey.  
         
     
         
         
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