Moisture and fat content determination in hard and semi-hard cheeses by near infrared spectroscopy in transmission mode

摘要

Near infrared spectroscopy in transmission mode was used to analyse moisture and fat content in hard and semi-hard cheeses just after whey removing. 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 manufactured. 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 centre dot 100 g~(-1) and standard error of prediction (S.E.P.) = 0.39 g centre dot 100 g~(-1) for moisture; s_(x,y) = 0.49 g centre dot 100 g~(-1) and S.E.P. = 0.49 g centre dot 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.