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Article: Utilization of Front-Face Fluorescence Spectroscopy for Analysis of Process Cheese Functionality
- Article from:
- Journal of Dairy Science
- Article date:
- February 1, 2005
- Author:
CopyrightCopyright American Dairy Science Association Feb 2005. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The purpose of this study was to evaluate the feasibility of front-face fluorescence spectroscopy (FFFS) to predict the meltability of process cheese spreads or products. Twenty-seven commercial samples from 3 manufacturers were used in this study. Each sample was analyzed using dynamic stress rheometry, which was used to calculate the meltability index (temperature at tant) = 1). Additionally, fluorescence spectra of tryptophan (excitation: 290 nm; emission: 305 to 400 nm) were collected on each sample at 20°C using a frontface accessory. Fluorescence spectrum for each sample consisted of an average of 36 scans (6 scans performed on 6 replicates). The spectral data set consisted ...