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J. Dairy Sci. 2007. 90:3018-3027. doi:10.3168/jds.2006-656
© 2007 American Dairy Science Association ®
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Evaluation of Chemical Parameters in Soft Mold-Ripened Cheese During Ripening by Mid-Infrared Spectroscopy

S. T. Martín-del-Campo*, D. Picque1, R. Cosío-Ramírez{dagger} and G. Corrieu*

* Unité Mixte de Recherche Génie et Microbiologie des Procédés Alimentaires, Institut National de la Recherche Agronomique, Agro Paris Tech, F-78850 Thiverval-Grignon, France
{dagger} Postgrado en Procesos Biotecnológicos CIATEJ-CUCEI, Universidad de Guadalajara, Centro de Investigación y Asistencia en Tecnologia y Diseño del Estado de Jalisco, A. C. (CIATEJ) Avenida Normalistas 800, Sector Hidalgo, Col. Colinas de la Normal, Guadalajara, Jalisco, 44270, México

1 Corresponding author: picque{at}grignon.inra.fr

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.

Key Words: mid-infrared spectroscopy • chemical parameter • Camembert cheese ripening • principal components analysis






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