title: Using visible or near infrared spectroscopy (NIRS) on cheese to authenticate cow feeding regimes.
abstract: An experiment was conducted to evaluate the ability of two spectroscopy methods to distinguish between pasture and preserved-forage cheeses. The reflectance spectra of 308 fresh and freeze-dried samples of cow's milk cheeses were recorded at wavelengths in the range of the visible, using a portable MINOLTA CM-2002 spectrophotometer. The reflectance spectra of the same samples were also measured in near infrared range using a non-portable laboratory monochromator NIRSystem 6500. The proportion of cheeses correctly classified by NIRS and visible spectra was respectively 0.96 and 0.91 for pasture samples, and 0.96 and 0.79 for preserved-forage samples. No significant differences were found when fresh and freeze-dried cheeses were compared. We conclude that NIRS is able to classify cheese samples from different regimes (here, pasture vs. preserved-forage).
authors.affiliation: INRA-UR1213 Herbivores, Site de Theix, F-63122 St. Genès-Champanelle, France. donato.andueza@clermont.inra.fr
authors.forename: D
authors.initials: D
authors.lastname: Andueza
authors.forename: C
authors.initials: C
authors.lastname: Agabriel
authors.forename: I
authors.initials: I
authors.lastname: Constant
authors.forename: A
authors.initials: A
authors.lastname: Lucas
authors.forename: B
authors.initials: B
authors.lastname: Martin
mesh_terms: D000818:Animals; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D005511:Food Handling; D005612:Freeze Drying; D008892:Milk / Q000737:chemistry; D019265:Spectroscopy, Near-Infrared / Q000379:methods*