BIO Web Conf.
Volume 58, 202369th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2022”
|Number of page(s)
|Food Chemistry, Microbiology and Biotechnology
|10 March 2023
Cheese quality assessment by use of near-infrared spectroscopy
Faculty of Agricultural, Trakia University,
Stara Zagora, Bulgaria
2 Faculty of Veterinary Medicine, Trakia University, 6000 Stara Zagora, Bulgaria
3 Faculty of Technics and Technologies, Trakia University, 8602 Yambol, Bulgaria
* Corresponding author: email@example.com
Dairy products are worldwide spread and have great commercial importance. Rapid and reliable analysis of cheese would be highly desirable both for the manufacturers and consumers. The results of experiments, related to the application of near-infrared spectroscopy for cheese quality estimation will be presented. Several kinds of Bulgarian white brine cheese - natural from cow milk, imitation products with vegetable oil, and cheese with different water content were investigated. Fatty acids composition of samples was determined by using gas chromatography and moisture content by the oven-dry method. Spectra of all tested samples were obtained with a scanning NIRQuest 512 (Ocean Optics, Inc.) instrument in the range of 900-1700 nm using a reflection fiber-optics probe. PLS models were developed for quantitative determination and SIMCA for classification. The misclassification rate of the SIMCA model for discrimination of natural cheese and imitation products with vegetable oil was 2.9%. Quantitative determination of water content based on NIR spectra showed high accuracy, Models for classification of cheese samples into 3 groups according to water content achieved 5.64% misclassification rate for the independent test set. Results showed the potential of near-infrared spectroscopy as a non-destructive and rapid screening tool for assessing cheese quality and detecting adulteration.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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