Utilization of FT-NIR Spectroscopy to Check Acidity of Various Types of Cheeses
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43915655" target="_blank" >RIV/62156489:43210/19:43915655 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28110/19:63523506
Result on the web
<a href="https://doi.org/10.5740/jaoacint.18-0250" target="_blank" >https://doi.org/10.5740/jaoacint.18-0250</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5740/jaoacint.18-0250" target="_blank" >10.5740/jaoacint.18-0250</a>
Alternative languages
Result language
angličtina
Original language name
Utilization of FT-NIR Spectroscopy to Check Acidity of Various Types of Cheeses
Original language description
Background: Monitoring the acidity of cheese is an important control mechanism in various stages of manufacture, including aging. Acid development in cheesemaking is essential to cheese flavor, texture, and safety. Objective: The aim of the work was to develop and validate calibration models by using NIR spectroscopy, which allows for the monitoring of changes in cheese acidity (pH and titration acidity) during cheese ripening. Methods: Cheeses were analyzed by an FT-NIR spectrometer. Each of the samples was analyzed three times, and for calibration, an average spectrum was used. A partial least-squares regression was used to develop calibration models. The constructed calibration models were validating by full cross-validation. Results: Calibration models were created with a high correlation coefficient for the following cheese pH levels: blue cheese (0.966), Olomouc curd read smear cheese (0.984), and fresh goat cheese (0.980). Results of the calibration of titratable acidity are functional for fresh goat cheese (0.953) and mozzarella (0.999). Conclusions: The results of these new calibration methods showed the possibility of NIR technology for the fast determination of pH and titratable acidity. Highlights: Detection of cheese acidity using FT-NIR spectrometry enables rapid evaluation of the process of lactic acidification in particular cheese technological operations, including the maturing of cheeses.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/QJ1210302" target="_blank" >QJ1210302: Technological processes and composition of dairy products enabling extension of shelf-life, enhancing of safety or enhancing of nutrition and health benefits by means of bioactive compounds naturally occurring in foods</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of AOAC International
ISSN
1060-3271
e-ISSN
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Volume of the periodical
102
Issue of the periodical within the volume
3
Country of publishing house
US - UNITED STATES
Number of pages
5
Pages from-to
893-897
UT code for WoS article
000467667900028
EID of the result in the Scopus database
2-s2.0-85065299283