Use of NIRS technology with a remote reflectance fibre-optic probe for predicting major components in cheese.
In the present work the potential of near infra-red spectroscopy technology (NIRS) together with the use of a remote reflectance fibre-optic probe for the analysis of fat, moisture, protein and chlorides contents of commercial cheeses elaborated with mixtures of cow's, ewe's and goat's milk and with different curing times was examined. The probe was applied directly, with no previous sample treatment. The regression method employed was modified partial least squares (MPLS). The equations developed for the cheese samples afforded fat, moisture, protein, and chloride contents in the range 13-52%, 10-62%, 20-30%, and 0.7-2.9%, respectively. The multiple correlation coefficients (RSQ) and prediction corrected standard errors (SEP (C)) obtained were respectively 0.97 and 0.995% for fat; 0.96% and 1.640% for moisture; 0.78% and 0.760% for protein, and 0.89% and 0.112% for chlorides.
González-Martín
Inmaculada
I
Departamento de Química Analítica, Nutrición y Bromatología, Facultad de CC, Químicas, C/ Plaza de la Merced s/n, 37008 Salamanca, Spain. inmaglez@usal.es
González-Pérez
Claudio
C
Hernández-Hierro
José Miguel
JM
González-Cabrera
José Miguel
JM
D002138:Calibration; D002611:Cheese / Q000032:analysis*; D005336:Fiber Optic Technology; D019265:Spectroscopy, Near-Infrared / Q000379:methods*