Comparison of Bayesian and partial least squares regression methods for mid-infrared prediction of cheese-making properties in Montbéliarde cows

Assessing the cheese-making properties (CMP) of milks with a rapid and cost-effective method is of particular interest for the Protected Designation of Origin cheese sector. The aims of this study were to evaluate the potential of mid-infrared (MIR) spectra to estimate coagulation and acidification...

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Veröffentlicht in:	Journal of dairy science 2019-08, Vol.102 (8), p.6943-6958
Hauptverfasser:	El Jabri, M., Sanchez, M.-P., Trossat, P., Laithier, C., Wolf, V., Grosperrin, P., Beuvier, E., Rolet-Répécaud, O., Gavoye, S., Gaüzère, Y., Belysheva, O., Notz, E., Boichard, D., Delacroix-Buchet, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bayesian method cheese-making property Life Sciences mid-infrared spectroscopy Montbéliarde Other partial least squares regression
Online-Zugang:	Volltext
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