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Article: Rapid Determination of Swiss Cheese Composition by Fourier Transform Infrared/Attenuated Total Reflectance Spectroscopy

Article from:
Journal of Dairy Science
Article date:
May 1, 2006
Author:
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ABSTRACT

There is a need for rapid and simple techniques that can be used to predict the quality of cheese. The aim of this research was to develop a simple and rapid screening tool for monitoring Swiss cheese composition by using Fourier transform infrared spectroscopy. Twenty Swiss cheese samples from different manufacturers and degree of maturity were evaluated. Direct measurements of Swiss cheese slices (~0.5g) were made using a MIRacle 3-reflection diamond attenuated total reflectance (ATR) accessory. Reference methods for moisture (vacuum oven), protein content (Kjeldahl), and fat (Babcock) were used. Calibration models were developed based on a cross-validated (leave-one-out ...

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