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Utilization of FT-NIR Spectroscopy to Check Acidity of Various Types of Cheeses

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Background: Monitoring the acidity of cheese is an important control mechanism in various stages of manufacture, including aging. Acid development in cheesemaking is essential to cheese flavor, texture, and safety. Objective: The aim of the work was to develop and validate calibration models by using NIR spectroscopy, which allows for the monitoring of changes in cheese acidity (pH and titration acidity) during cheese ripening. Methods: Cheeses were analyzed by an FT-NIR spectrometer. Each of the samples was analyzed three times, and for calibration, an average spectrum was used. A partial least-squares regression was used to develop calibration models. The constructed calibration models were validating by full cross-validation. Results: Calibration models were created with a high correlation coefficient for the following cheese pH levels: blue cheese (0.966), Olomouc curd read smear cheese (0.984), and fresh goat cheese (0.980). Results of the calibration of titratable acidity are functional for fresh goat cheese (0.953) and mozzarella (0.999). Conclusions: The results of these new calibration methods showed the possibility of NIR technology for the fast determination of pH and titratable acidity. Highlights: Detection of cheese acidity using FT-NIR spectrometry enables rapid evaluation of the process of lactic acidification in particular cheese technological operations, including the maturing of cheeses.
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Document Type: Research Article

Affiliations: 1: University of Business and Hotel, College of Business and Hotel Management, Department of Gastronomy, Bosonožská 9, 625 00 Brno, Czech Republic 2: Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic 3: Mendel Univerzity in Brno, Faculty of Agronomy, Department of Food Technology, Zemedelska 1, 613 00 Brno, Czech Republic 4: Mendel University in Brno, Faculty of Agronomy, Department of Animal Breeding, Zemedelska 1, 613 00 Brno, Czech Republic

Publication date: May 1, 2019

This article was made available online on October 10, 2018 as a Fast Track article with title: "Utilization of FT-NIR Spectroscopy to Check Acidity of Various Types of Cheeses".

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  • The Journal of AOAC INTERNATIONAL publishes refereed papers and reviews in the fields of chemical, biological and toxicological analytical chemistry for the purpose of showcasing the most precise, accurate and sensitive methods for analysis of foods, food additives, supplements and contaminants, cosmetics, drugs, toxins, hazardous substances, pesticides, feeds, fertilizers and the environment available at that point in time. The scope of the Journal includes unpublished original research describing new analytical methods, techniques and applications; improved approaches to sampling, both in the field and the laboratory; better methods of preparing samples for analysis; collaborative studies substantiating the performance of a given method; statistical techniques for evaluating data. The Journal will also publish other articles of general interest to its audience, e.g., technical communications; cautionary notes; comments on techniques, apparatus, and reagents.
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