Developments of nondestructive techniques for evaluating quality attributes of cheeses: A review

The effect of native and polymerised whey protein isolate addition on surface and microstructural properties of processed cheeses and their meltability determined by Turbiscan

“…They have a great, developing consumer base that constantly grows around the globe (Tamime, ). This is why, the determination of its quality features is essential for the dairy industry and consumers (Lei & Sun, ).…”

“…Throughout the decades, several nondestructive methods have been introduced to assess quality of cheeses (Lei & Sun, ). These techniques include near‐infrared spectroscopy, computer vision, Fourier‐transformed infrared spectroscopy (Everard et al , ; Ferragina et al , ; Currò et al , ).…”

Fast Verification of Buffalo’s Milk Authenticity by Mid-Infrared Spectroscopy, Analytical Measurements and Multivariate Calibration

“…Verification of buffalo's milk authenticity is generally based on the identification of single markers or groups of markers, such as proteins and their fractions, peptides and amino acids by electrophoretic, chromatographic and immunological techniques. [13][14][15][16][17][18][19][20] Although these techniques have good sensitivity and generate accurate and reliable results, they are expensive, time consuming, need specialists trained in conducting laboratory activities, use chemical reagents harmful to handlers and the environment, making it difficult to implement them in monitoring programs of industries. 15 Thus, it is necessary to adapt techniques, especially nondestructive, through appropriate control methods, to be used in association with traditional/official methodologies to identify the type of milk used by industries.…”

“…15 Thus, it is necessary to adapt techniques, especially nondestructive, through appropriate control methods, to be used in association with traditional/official methodologies to identify the type of milk used by industries. 16 Mid-infrared spectroscopy (MID) from numerical analytical data of constituents and their functional groups in the spectra may be a viable alternative. 5 The MID stands out for being a fast technique, easy to perform, which requires little preparation of the samples to be evaluated, besides presenting good sensitivity and low operating cost.…”

Rapid Methods for Assessing Food Safety and Quality

“…In particular, new detection assays have been explored such as biosensors and novel nanotechnology-based immunoassay are quickly replacing traditional methods offering some advantages to food business operators. Unlike conventional methods, these techniques acquire data without contact with samples, and some examples are computer vision, spectral or hyperspectral imaging, ultrasound, near-infrared spectroscopy (NIR), Fourier transform near infrared spectroscopy (FT-NIR), and Raman spectroscopy [14]. Basile et al [15] used a fast, simple and non-destructive technique, namely FT-NIR spectroscopy combined with chemometrics, applied to search for a correlation between the chemical composition in terms of sugar and acidic content and sensory data.…”