Correlation between precipitation and geographical location of the δ2H values of the fatty acids in milk and bulk milk powder
Hydrogen isotope ratios (δ2H) have become a tool for food traceability and authentication of agricultural products. The principle is that the isotopic composition of the produce is influenced by environmental and biological factors and hence exhibits a spatial differentiation of δ2H. This study investigates the variation in δ2H values of New Zealand milk, both in the bulk powder and individual fat
