Premium
Near‐Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese Making
Author(s) -
LEE S. J.,
JEON I. J.,
HARBERS L. H.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb04367.x
Subject(s) - near infrared reflectance spectroscopy , lactose , moisture , chemistry , food science , near infrared spectroscopy , reflectivity , chemical composition , biology , physics , organic chemistry , neuroscience , optics
Near‐infrared reflectance spectroscopy (NIRS) equations were developed for rapid analysis of curds during Cheddar cheese making. The coefficients of determination (R 2 ) for NIRS and chemical analysis were: moisture (0.982), protein (0.965), fat (0.951), and lactose (0.909). When validation samples were compared by NIRS and chemical analysis, the R 2 s were moisture (0.984), protein (0.964), fat (0.957), and lactose (0.982). These results suggest that NIRS is applicable for rapidly monitoring chemical changes in curds.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom