European food research and technology vol:222 issue:1-2 pages:165-170
This study examines the feasibility of using the mid infrared (MIR) spectroscopy for the determination of some parameters in European Emmental cheeses produced in summer from different geographic origins. A total of 72 Emmental cheeses (4 samples from Finland, 6 samples from Germany, 8 samples from Austria, 27 samples from France and 27 samples from Switzerland) were investigated. Total nitrogen (TN), water soluble nitrogen (WSN), non protein nitrogen (NPN), sodium chloride (NaCl) and pH were analysed by the reference methods. The MIR-transmission of the investigated cheeses was measured by a Nicolet Magna 750 IR spectrophotometer in a measurement range between 4000 and 400 cm(-1).