Détermination des taux d'humidité et de matière grasse de fromages de type pâte pressée par spectroscopie proche infrarouge en mode transmission

Abstract

Moisture and fat content determination in hard and semi-hard cheeses by near infrared spectroscopy in transmission mode. Near infrared spectroscopy in transmission mode was used to analyse moisture and fat content in hard and semi-hard cheeses just after whey remov- ing. In order to get a more reliable characterization of this method, experimental cheeses with a large range of concentration and partly decorrelated in fat and moisture contents were manufac- tured. Different commercial cheeses collected in dairy factories were added to these samples. The results obtained were: residual standard deviation of calibration (s x,y) = 0.45 g.100 g -1 and standard error of prediction (S.E.P.) = 0.39 g .100 g -1 for moisture; s x,y = 0.49 g.100 g -1 and S.E.P. = 0.49 g.100 g -1 for fat. Calibration models use a relevant spectral information for each component. This characteristic allows to determine moisture and fat contents of cheeses from different origins. cheese / quantitative determination / near infrared / accuracy