Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

Abstract

This paper reviews the current state of development of both near-infrared (NIR) and mid-infrared (MIR) spectroscopic techniques for process monitoring, quality control, and authenticity determination in cheese processing. Infrared spectroscopy has been identified as an ideal process analytical technology tool, and recent publications have demonstrated the potential of both NIR and MIR spectroscopy, coupled with chemometric techniques, for monitoring coagulation, syneresis, and ripening as well as determination of authenticity, composition, sensory, and rheological parameters. Recent research is reviewed and compared on the basis of experimental design, spectroscopic and chemometric methods employed to assess the potential of infrared spectroscopy as a technology for improving process control and quality in cheese manufacture. Emerging research areas for these technologies, such as cheese authenticity and food chain traceability, are also discussed.

Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy

“…Table 3 shows an increase in the average Infrared spectroscopy has been identified as an ideal process analytical technology tool, and recent publications have demonstrated the potential of both NIR and MIR spectroscopy, coupled with chemometric techniques, for monitoring coagulation, synaeresis, and ripening as well as determination of authenticity, composition, sensory and rheological parameters. Spectroscopic and chemometric methods are employed to assess the potential of infrared spectroscopy as a technology for improving process control and quality in cheese manufacture (Woodcock et al 2008b).…”

“…During the maturation and ripening phases, cheese undergoes a complex series of chemical, bacterial, and enzymatic reactions which are responsible for the breakdown of the protein matrix and ultimately for the development of the texture and sensory characteristics that are typical of mature cheese (Woodcock et al 2008b). Cattaneo et al (2005) applied PCA to discriminate the storage time of Crescenza cheese.…”

“…The potential of these technologies for compositional, ripening stage, rheological and process monitoring applications at a laboratory scale is also well documented (Woodcock et al 2008b). Cervera et al (2006) successfully classified the Manchego cheese in 3 maturity classes.…”

Hyperspectral imaging (hsi): applications in animal and dairy sector

“…During cheese making process, changes in the light-scattering properties of milk are observed due to modifications in the size and distribution of fat globules. These changes can be successfully used for non-destructive monitoring of cheese-making process.HSI based technique has been used by Woodcock et al (2008) for determining cheese quality, as well as, authenticity.…”

Prediction of Zamorano cheese quality by near-infrared spectroscopy assessing false non-compliance and false compliance at minimum permitted limits stated by designation of origin regulations

“…By way of example, it is a well-known fact that composition and texture of cheese are intrinsically linked with its quality, so IR spectroscopy has been considered for predicting both. In particular, NIR spectroscopy [2,3,4,5] has been more widely used than MIR spectroscopy for cheese composition determination [6,7,8], since the radiation light of MIR, despite its better specificity, has a very short penetration depth (usually a few micrometers) and cannot penetrate through glass, plastics and other materials. On the contrary, most packaging stuff is transparent to NIR light [9].…”