| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
* Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, Columbus 43210-1007
Department of Food Engineering, Ege University, Izmir, Turkey
1 Corresponding author: alvarez.23{at}osu.edu
There is a need for rapid and simple techniques that can be used to predict the quality of cheese. The aim of this research was to develop a simple and rapid screening tool for monitoring Swiss cheese composition by using Fourier transform infrared spectroscopy. Twenty Swiss cheese samples from different manufacturers and degree of maturity were evaluated. Direct measurements of Swiss cheese slices (~0.5g) were made using a MIRacle 3-reflection diamond attenuated total reflectance (ATR) accessory. Reference methods for moisture (vacuum oven), protein content (Kjeldahl), and fat (Babcock) were used. Calibration models were developed based on a cross-validated (leave-one-out approach) partial least squares regression. The information-rich infrared spectral range for Swiss cheese samples was from 3,000 to 2,800 cm–1 and 1,800 to 900 cm–1. The performance statistics for cross-validated models gave estimates for standard error of cross-validation of 0.45, 0.25, and 0.21% for moisture, protein, and fat respectively, and correlation coefficients r > 0.96. Furthermore, the ATR infrared protocol allowed for the classification of cheeses according to manufacturer and aging based on unique spectral information, especially of carbonyl groups, probably due to their distinctive lipid composition. Attenuated total reflectance infrared spectroscopy allowed for the rapid (~3-min analysis time) and accurate analysis of the composition of Swiss cheese. This technique could contribute to the development of simple and rapid protocols for monitoring complex biochemical changes, and predicting the final quality of the cheese.
Key Words: Swiss cheese • composition • attenuated total reflectance infrared spectroscopy • multivariate analysis
This article has been cited by other articles:
|
|
 |
|
  G. Chen, N. A. Kocaoglu-Vurma, W. J. Harper, and L. E. Rodriguez-Saona Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening J Dairy Sci, August 1, 2009; 92(8): 3575 - 3584. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
A. Subramanian, W. J. Harper, and L. E. Rodriguez-Saona Cheddar cheese classification based on flavor quality using a novel extraction method and Fourier transform infrared spectroscopy J Dairy Sci, January 1, 2009; 92(1): 87 - 94. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
R. E. Liggett, M. A. Drake, and J. F. Delwiche Impact of Flavor Attributes on Consumer Liking of Swiss Cheese J Dairy Sci, February 1, 2008; 91(2): 466 - 476. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
N. Koca, L. E. Rodriguez-Saona, W. J. Harper, and V. B. Alvarez Application of Fourier Transform Infrared Spectroscopy for Monitoring Short-Chain Free Fatty Acids in Swiss Cheese J Dairy Sci, August 1, 2007; 90(8): 3596 - 3603. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
S. T. Martin-del-Campo, D. Picque, R. Cosio-Ramirez, and G. Corrieu Evaluation of Chemical Parameters in Soft Mold-Ripened Cheese During Ripening by Mid-Infrared Spectroscopy J Dairy Sci, June 1, 2007; 90(6): 3018 - 3027. [Abstract] [Full Text] [PDF]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
