title: [Application of near infrared spectroscopy (NIR) for evaluating cheese quality].
abstract: Near infrared spectrocopy, widely used in food industry, is a fast, nondestructive analysis method. Although it has been in the detection of the quality of cheese for many years, related research is few in our country. The principle of near infrared spectroscopy and the characteristics are introduced. Cheese process, shrinkage control, maturation process, shelf life, brand classification and detection of components in the application of near infrared spectroscopy are summarized. There is great potential to apply near infrared spectroscopy in cheese quality analysis. It is an urgent task to promote the application of near infrared spectroscopy and the development of China's cheese industry.
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310057, China. 513578155@163.com
authors.forename: Qiang
authors.initials: Q
authors.lastname: Zou
authors.forename: Hui
authors.initials: H
authors.lastname: Fang
authors.forename: Wei
authors.initials: W
authors.lastname: Zhang
authors.forename: Yong
authors.initials: Y
authors.lastname: He
mesh_terms: D002611:Cheese / Q000032:analysis*; D019265:Spectroscopy, Near-Infrared