Abstract
In order to improve food quality and safety, accurate and cost-efficient quality assurance (QA) methods are of great importance. One type of food that can benefit from new quality assurance methods are cheese products. This paper describes the use of low-cost hand-held or benchtop sensors based on low-field (≤ 0.5 T) nuclear magnetic resonance (NMR) for quantification fat, water, and sodium content, which are three commonly-used QA metrics of cheese. The proposed methods are expected to be useful for QA of cheese as well as other dairy products in production and retail applications. Experimental measurements of water and fat percentages as well as sodium quantity on a set of cheese samples confirm that the values of NMR-based food composition metrics are in excellent agreement with those derived from the product label.
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