Abstract
NIRS to assess chemical composition of sheep and goat cheese
Highlights
Cheese is a complex mixture of water, protein, fat, ions and various chemical compounds
The present study aimed to evaluate the performances of Fourier transform near-infrared spectroscopy (NIRS) (FT-NIRS) to determine the chemical and the fatty acid composition of different types of cheeses from sheep and goat raw milk of small local dairies
Range and standard deviation of the proximate analysis and fatty acid profile of the different types of cheese are displayed in Table 1
Summary
Cheese is a complex mixture of water, protein, fat, ions and various chemical compounds. The traditional physical and chemical analysis methods have some limitations due to the fact that they are expensive and labour-intensive, so food processing industry is interested in looking for major compositional and quality traits to be determined online and in real-time. This seems to be an industrial need but can be an opportunity for the characterisation and for the valorisation of local cheeses produced by small dairies. Erborinato, Tomino and Stracchino, examples of largely diffused cheeses in the Italian market, are usually produced from
Sign-in/Register to view highlights & summary 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.
