Near‐Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese Making

Abstract

Near-infrared reflectance spectroscopy (NIRS) equations were developed for rapid analysis of curds during Cheddar cheese making. The coefficients of determination (R 2 ) for NIRS and chemical analysis were: moisture (0.982), protein (0.965), fat (0.951), and lactose (0.909). When validation samples were compared by NIRS 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 monitoring chemical changes in curds.

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

“…Close agreement between these results as they related to the precision of the reference method was observed. Despite this study stating that transmittance spectroscopy is more accurate than reflectance, it can be clearly observed from Table 3 that the spectroscopic mode most commonly used in the literature, in the area of cheese compositional analysis, is reflectance mode (Blazquez et al 2004;Lee et al 1997;Pérez-Marín et al 2001;Rodriguez-Otero et al 1994;da Costa Filho and Volery 2005;Karoui et al 2006a;Skeie et al 2006;Downey et al 2005). These authors report predictions with varying degrees of accuracy, but overall, the results are extremely accurate.…”

“…Just as it can be seen from Table 3 that reflectance spectroscopy has been used most often in the area of cheese compositional analysis, it can also be quickly noticed that NIR spectroscopy has been used as a tool in this analysis much more frequently than MIR spectroscopy (Blazquez et al 2004;Čurda and Kukačková 2002;Lee et al 1997;Pérez-Marín et al 2001;Rodriguez-Otero et al 1994;Wittrup and Nørgaard 1998;da Costa Filho and Volery 2005;Karoui et al 2006a;Skeie et al 2006;Downey et al 2005). McQueen et al (1995) carried out a comparison of NIR and MIR spectroscopic techniques in obtaining protein, fat, and moisture contents of 24 cheese samples.…”

“…In the literature where NIR spectroscopy was used, many authors used the full NIR spectra of 400-2,500 nm (Blazquez et al 2004;Pérez-Marín et al 2001;Rodriguez-Otero et al 1994;Wittrup and Nørgaard 1998). Some authors such as Adams et al (1999) used a low range in the NIR spectrum for their statistical analysis (700-1200 nm), whereas others such as Lee et al (1997) used a higher range (1,900-2,320 nm).…”

A RFID web-based infotracing system for the artisanal Italian cheese quality traceability

“…Another possible application is based on spectrophotometric analytical systems, based on non-destructive, opto-electronic technologies Woodcock, Fagan, O'Donnell, & Downey, 2008). These technologies are characterized by a high analytical capacity, a high speed information acquisition, a total non-destructivity of measurements and, in particular conditions, the possibility of operating on a single products, also on the processing line (Downey et al, 2005;Lee, Jeon, & Harbers, 1997;Martín-del-Campo, Picque, Cosío-Ramírez, & Corrieu, 2007a,b;Rodriguez-Saona, Koca, Harper, & Alvarez, 2006). The information on quality parameters can be associated with the electronic traceability, as in the case of experiments carried out on Parmesan cheese (Kahn, 2005;Regattieri, Gamberi, & Mancini, 2007;Zanasi, Nasuelli, Buccolini, & Pulga, 2008).…”

Application of near-infrared spectroscopy for determination of nutrient contents in manure

“…The cheese industry already uses NIRS for moisture, fat, protein, and lactose determination (Lee et al, 1997;Pierce and Wehling, 1994;Frank and Birth, 1982). Furthermore, NIRS is a promising tool for monitoring cheese coagulation (Payne et al, 1993;.…”