Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species

This study aimed to evaluate the performance of both near-infrared (NIR) diffuse reflectance and mid-infrared-attenuated total reflectance (MIR-ATR) in determining some quality parameters of a commercial white cheese made of unknown ratios of various milk species. For this purpose, 81 commercial Ezi...

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Veröffentlicht in:	Journal of food science and technology 2021-10, Vol.58 (10), p.3981-3992
Hauptverfasser:	Ayvaz, Huseyin, Mortas, Mustafa, Dogan, Muhammed Ali, Atan, Mustafa, Yildiz Tiryaki, Gulgun, Karagul Yuceer, Yonca
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Ashes Cheese Chemistry Chemistry and Materials Science Chemistry/Food Science Crushing Cubes Dairy products Dry matter Food Science Least squares method Mathematical models Milk Moisture Near infrared radiation Nitrogen Nutrition Original Original Article Parameters Performance evaluation pH effects Proteins Reflectance Regression analysis Ripening Spectroscopy Spectrum analysis Statistical methods
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