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The determination of some chemical parameters of Saint-Nectaire cheese samples (fat, dry matter (DM), pH, total protein (TP) and soluble protein (SP)) was investigated using fluorescence spectroscopy. A total of 12 cheeses (with a ripening time of 1 month) produced using different manufacturing processes and ripened in different conditions — farmhouse Saint-Nectaire ripened at a farmhouse (n = 3), farmhouse Saint-Nectaire ripened at a dairy plant (n = 3), Saint-Nectaire “Laitier” ripened at a dairy plant (n = 3) and Savaron (n = 3) ripened at a dairy plant — were analyzed by laboratory and portable spectrofluorometers developed at the Foodstuffs Unit of ENITA Clermont-Ferrand. Partial least squares (PLS) regression with the leave-one-out cross-validation technique was used to perform calibration models. The best results for DM (R2 = 0.91; ratio of standard deviation to root mean square error of prediction (RPD) = 3.37), TP (R2 = 0.86; RPD = 2.71), fat (R2 = 0.83; RPD = 2.42) and SP (R2 = 0.65; RPD = 1.66) were obtained with the portable fluorometer, with the excitation wavelength set at 380 nm. Regarding the prediction of pH value, the best results were also obtained with the portable fluorometer with excitation set at 280 nm (R2 = 0.74; RPD = 1.98). It could be concluded that the portable spectrofluorometer could be used as a suitable technique for the prediction of DM, TP and fat. The SP and pH could also be estimated, but with much lower precision.

Development of a portable spectrofluorometer for measuring the quality of cheese