Evaluation of Chemical Parameters in Soft Mold-Ripened Cheese During Ripening by Mid-Infrared Spectroscopy

• Published in: Journal of dairy science Vol. 90; no. 6; pp. 3018 - 3027
• Main Authors: Martín-del-Campo, S.T., Picque, D., Cosío-Ramírez, R., Corrieu, G.
• Format: Journal Article
• Language: English
• Published: Savoy, IL Elsevier Inc 01.06.2007; American Dairy Science Association; Am Dairy Sci Assoc
• Subjects: Agricultural sciences; Ammonia - analysis; Animal productions; Biological and medical sciences; Camembert cheese; Camembert cheese ripening; Cheese - analysis; cheese ripening; chemical parameter; Fermentation; food analysis; Food industries; food microbiology; Food Technology - methods; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; infrared spectroscopy; Lactic Acid - analysis; Lactose - analysis; Life Sciences; mid-infrared spectroscopy; Milk and cheese industries. Ice creams; molds (fungi); Nitrogen - analysis; physicochemical properties; Principal Component Analysis; principal components analysis; soft cheeses; Spectrophotometry, Infrared - methods; Spectrophotometry, Infrared - veterinary; Terrestrial animal productions; Time Factors; Vertebrates; mid-infrared spectroscopy; chemical parameter; Camembert cheese ripening; principal components analysis; Cheese ripening; Evaluation; Soft cheese; Alteration; Dairy product; Camembert; Dairy industry; Parameter; Mould; Principal component analysis; CAMEMBERT CHEESE RIPENING; MID-INFRARED SPECTROSCOPY; CHEMICAL PARAMETER; PRINCIPAL COMPONENTS
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2006-656

The suitability of mid-infrared spectroscopy (MIR) to follow the evolution throughout ripening of specific physicochemical parameters in Camembert-type cheeses was evaluated. The infrared spectra were obtained directly from raw cheese samples deposited on an attenuated total reflectance crystal. Significant correlations were observed between physicochemical data, pH, acid-soluble nitrogen, nonprotein nitrogen, ammonia (NH4+), lactose, and lactic acid. Dry matter showed significant correlation only with lactose and nonprotein nitrogen. Principal components analysis factorial maps of physicochemical data showed a ripening evolution in 2 steps, from d 1 to d 7 and from d 8 to d 27, similar to that observed previously from infrared spectral data. Partial least squares regressions made it possible to obtain good prediction models for dry matter, acid-soluble nitrogen, nonprotein nitrogen, lactose, lactic acid, and NH4+ values from spectral data of raw cheese. The values of 3 statistical parameters (coefficient of determination, root mean square error of cross validation, and ratio prediction deviation) are satisfactory. Less precise models were obtained for pH.