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The use of rapid methods for composition determination of dairy products would lead to increased market efficiency and decreased quality control costs. Near infrared reflectance spectroscopy has the potential to provide these benefits. Currently, the standard methods for determination of the chemical composition of cheeses are time consuming, require hazardous chemicals, and destroy the sample. Although NIRS requires standard composition methods for initial "start-up" (calibration) and occasional checks (periodical validation), the method offers a definite advantage of reduced time, chemicals, and sample required.

Utilization of near infrared reflectance for the determination of fat, moisture, and protein in cheddar cheese