Abstract
The authentication of milk requires the use of sophisticated and expensive analytical techniques. There is a huge need for reliable and cheap analytical technologies for use as fast and effective screening methods. This paper proposes the use of myristic acid in the authentication of cow, mare, camel and goat milk, using near infrared spectrometry. Comparison has been made with traditional gas chromatography methods, so that both methods can be used in the authentication of different types of dairy products.