title: Determination of moisture in Cheddar cheese by near infrared reflectance spectroscopy.
abstract: Near infrared reflectance (NIR) spectroscopy was used to determine the moisture content of Cheddar cheese. Through multiple linear regression analysis, a 3-wavelength calibration was developed for use with a commercial filter monochromator instrument. For a validation set of 47 samples, the correlation coefficient squared (r2) between the NIR and oven moisture methods was 0.92, with a standard error of performance (SEP) of 0.38%. Sample temperature was found to significantly affect the spectral response; therefore, it was necessary to equilibrate all samples to a uniform temperature prior to NIR analysis. Aging may also affect the NIR characteristics of cheese, although it was possible to develop a successful calibration that encompassed a wide range of aging times.
authors.affiliation: University of Nebraska, Department of Food Science and Technology, Lincoln 68583-0919.
authors.forename: R L
authors.initials: RL
authors.lastname: Wehling
authors.forename: M M
authors.initials: MM
authors.lastname: Pierce
mesh_terms: D002611:Cheese / Q000032:analysis*; D013055:Spectrophotometry, Infrared; D013056:Spectrophotometry, Ultraviolet; D013696:Temperature; D014867:Water / Q000032:analysis*
chemical_list: D014867:Water