Broad-based versus specific NIRS calibration: Determination of total solids in fresh cheese

• Published in: Analytica chimica acta Vol. 544; no. 1; pp. 82 - 88
• Main Authors: da Costa Filho, Paulo Augusto, Volery, Pascal
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Amsterdam Elsevier B.V 15.07.2005; Elsevier
• Subjects: Analytical chemistry; Broad-based calibration; Chemistry; Exact sciences and technology; Fresh cheese; Near infrared spectroscopy; PLS calibration; Robustness; Total solids content; Near infrared spectroscopy; PLS calibration; Total solids content; Robustness; Broad-based calibration; Fresh cheese; Performance evaluation; Performance characteristic; Calibration; Maintenance; Near infrared spectroscopy: Fresh cheese; Broad-based calibration: PLS calibration; Protein; Near infrared spectrometry; Fat; Relative error; Reliability

The development of a broad-based near infrared spectroscopy (NIRS) calibration can be considered as an alternative approach to overcome the narrow concentration range of some analytical parameters in fresh cheese such as protein, fat, total solids content, etc. Applying this approach consists in put...