Abstract
Data in the literature indicate that the measurement of moisture in cheese by near infrared transmittance (NIT) is more accurate than by reflectance (NIR). The accuracy of the NIT measurement (SEP) was calculated for Edam, Gouda, Brie, Colby, and Cheddar. A range of SEP values (0.12-0.35) was obtained using different methods of calibration for different types of samples. There was close agreement between these results, as they related to the precision of the reference method. The calibration validation technique described as Standard Error of Cross Validation (SECV) generated results that compared very closely to the equivalent SEP values for independent sample sets.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
