Near-Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese Making |
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| Authors: | S. J. LEE I. J. JEON L. H. HARBERS |
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| Affiliation: | Authors Jeon and Harbers are with the Dept. of Animal Sciences &Industry, Kansas State Univ., Manhattan, KS 66506-1600. Author Lee is with the Dept. of Food Science, Cornell Univ., Ithaca, NY 14853. Address reprint requests to I. J. Jeon. |
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| Abstract: | Near-infrared reflectance spectroscopy (NIRS) equations were developed for rapid analysis of curds during Cheddar cheese making. The coefficients of determination (R2) for NIRS and chemical analysis were: moisture (0.982), protein (0.965), fat (0.951), and lactose (0.909). When validation samples were compared by NIRS and chemical analysis, the R2s were moisture (0.984), protein (0.964), fat (0.957), and lactose (0.982). These results suggest that NIRS is applicable for rapidly monitoring chemical changes in curds. |
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| Keywords: | near infrared reflectance spectroscopy cheese curd composition |
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