NEAR-INFRARED REFLECTANCE SPECTROSCOPY FOR RAPID ANALYSIS OF CURDS DURING CHEDDAR CHEESE-MAKING

Authors
LEE SJ JEON IJ HARBERS LH
Citation
Sj. Lee et al., NEAR-INFRARED REFLECTANCE SPECTROSCOPY FOR RAPID ANALYSIS OF CURDS DURING CHEDDAR CHEESE-MAKING, Journal of food science, 62(1), 1997, pp. 53-56
Citations number
17
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
62
Issue
1
Year of publication
1997
Pages
53 - 56
Database
ISI
SICI code
0022-1147(1997)62:1<53:NRSFRA>2.0.ZU;2-9
Abstract
Near-infrared reflectance spectroscopy (NIRS) equations were developed for rapid analysis of curds during Cheddar cheese making. The coeffic ients of determination (R(2)) for NIRS and chemical analysis were: moi sture (0.982), protein (0.965), fat (0.951), and lactose (0.909). When validation samples were compared by NIPS 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 mon itoring chemical changes in curds.