The use of near infrared spectroscopy to predict selected free amino acids during cheese ripening

The correlation between near-infrared (NIR) spectra of grated cheese and the development of selected free amino acids during cheese ripening of rindless Norvegia and Präst cheese was evaluated. Both the age of cheese and the respective NIR spectra, with the NIR spectra being superior, were shown to...

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Bibliographic Details
Published inInternational dairy journal Vol. 16; no. 3; pp. 236 - 242
Main Authors Skeie, Siv, Feten, Guri, Almøy, Trygve, Østlie, Hilde, Isaksson, Tomas
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.03.2006
Elsevier Science
Subjects
amino acid composition
aspartic acid
Biological and medical sciences
Cheese ripening
food analysis
food composition
Food industries
Free amino acids
Fundamental and applied biological sciences. Psychology
glutamic acid
methionine
Milk and cheese industries. Ice creams
near-infrared spectroscopy
NIR
Norvegia cheese
Prast cheese
Prediction
semisoft cheeses
serine
threonine
valine
Cheese ripening
Free amino acids
NIR
Prediction
Near infrared spectrometry
Dairy industry
Dairy product
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Summary:The correlation between near-infrared (NIR) spectra of grated cheese and the development of selected free amino acids during cheese ripening of rindless Norvegia and Präst cheese was evaluated. Both the age of cheese and the respective NIR spectra, with the NIR spectra being superior, were shown to give good predictive ability for the free amino acids aspartate , serine (Ser), methionine , threonine , glutamate , valine and the total amount of free amino acids in grated cheese. No single partial least squares (PLS) factor from the NIR spectra could be identified as predominant in the estimation of Ser. Ten PLS factors were needed to provide the minimum prediction error for Ser.
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2005.03.008