[en] Cheese processing is one of the possibilities of farm diversification. From 30 cow milks were made 60 cheeses on which several parameters were measured and on which NIR spectra were obtained. Our results show that cheese spectra could be discriminated between different ripening times of cheeses and the access to pasture or not for the animals which had produced the milk from which the cheese was made. Moreover, highly significant correlations were obtained for the color and the texture of cheeses between the values measured in the laboratory and the NIR spectra.
Research center :
Gembloux Agro-Bio Tech
Disciplines :
Animal production & animal husbandry
Author, co-author :
Troch, Thibault ; Université de Liège - ULiège > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-aliment.
Vanden Bossche, Sandrine; Université de Liège - ULiège > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-aliment.
De Bisschop, Céline; Université de Liège - ULiège > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-aliment.
Baeten, Vincent; Centre wallon de Recherches Agronomiques > Valorisation des Produits > Qualité des Produits
Dehareng, Frédéric ; Centre wallon de Recherches Agronomiques > Valorisation des produits > Technologies de la transformation des produits
Dardenne, Pierre; Centre wallon de Recherches Agronomiques > Valorisation des Produits
