Author:

Keywords:

emmental cheese, near infrared spectroscopy, mid infrared spectroscopy, calibration model, partial least square method, near-infrared spectroscopy, geographic origin, fluorescence spectroscopies, midinfrared spectroscopy, cheddar cheese, moisture, fat, electrophoresis, fermentation, chemometrics, Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, NEAR-INFRARED SPECTROSCOPY, GEOGRAPHIC ORIGIN, FLUORESCENCE SPECTROSCOPIES, MIDINFRARED SPECTROSCOPY, CHEDDAR CHEESE, MOISTURE, FAT, ELECTROPHORESIS, FERMENTATION, CHEMOMETRICS, 0908 Food Sciences, 1003 Industrial Biotechnology, Food Science, 3006 Food sciences

Abstract:

The determination of winter cheese chemical properties, namely, fat, sodium chloride (NaCl), pH, non protein nitrogen (NPN), total nitrogen (TN) and water soluble nitrogen (WSN) was done using spectroscopic technologies with different wavelength zones. The Emmental cheeses provided from different European countries were studied. A total of 91 cheeses produced during the winter time in Austria (n=4), Finland (n=6), Germany (n=13), France (n=30) and Switzerland (n=38) were analysed by near infrared (NIR) and mid infrared (MIR) spectroscopies. The combination of these two spectral regions (sum of their spectra) was also studied. The partial least square (PLS) regression with the leave one-out cross validation technique was used to build up calibration models using data set designated as calibration set. These models were validated with another data set designated as validation set. The obtained results suggest the use of the NIR for the determination of fat and TN contents, and the MIR for NaCl and NPN contents as well as for the pH. Similar results were obtained for WSN using the two techniques together. The combined spectra of both NIR and MIR did improve the results, while providing comparable results to those obtained from either the NIR or MIR spectroscopy.