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Use of visible-near infrared spectroscopy to determine cheese properties
Troch, Thibault; Vanden Bossche, Sandrine; De Bisschop, Céline et al.
2013In Book of Abstracts of the 64th Annual Meeting of the European Federation of Animal Science
Peer reviewed
 

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Keywords :
Cheese; Near infrared
Abstract :
[en] This study is aimed on the possibility from cheese visible-near infrared (VIS-NIR) spectra to determine cheeses characteristics. Analyzes (cheese yield, texture, color, dry matter, fat content, total nitrogenous matter) were performed on 34 cheeses made in duplicate from individual cow milks. Milk samples were selected to have the maximum level of cheese variability. Each cheese analyzes and the VIS-NIR spectra were carried out at 3 times (day 1, 28 and 42) during ripening. The principal component analysis of the VIS-NIR spectra allowed to distinguish cheeses at day 1 compared to the same cheeses at other times. Moreover, the distribution of the spectra on the first day of ripening could discriminate the different cheeses depending on the farm from which the cow comes. Using partial least square regression of laboratory values on VIS-NIR spectra and a leave-one-out cross-validation (cv), high determination coefficients (R2 were obtained for the color and the texture of cheeses. For the color, R7 of calibration (c) was 0.94 and R cy was 0.93 whatever the time of measurement considered unlike the texture (R2 0.79 and R2-0.77) for which R2c and Rcy were less accurate for cheeses at day 1 and increased with refining. These results indicated the possibility of using spectral analysis in the context of the analysis of color and texture. The use of VIS-NIR spectra could be a tool to determine directly cheese characteristics and allow characterization of the evolution of the properties of the cheeses during ripening. Although these results need to be confirmed with a larger number of samples, the analysis of these spectra has highlighted that there would be an effect related to the herd management.
Disciplines :
Food science
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 productions > Qualité des produits
Dehareng, Frédéric  ;  Centre wallon de Recherches agronomiques > Valorisation des productions > Technologies de la transformation des produits
Dardenne, Pierre;  Centre wallon de Recherches agronomiques > Valorisation des produits
Colinet, Frédéric ;  Université de Liège - ULiège > Sciences agronomiques > Zootechnie
Gengler, Nicolas  ;  Université de Liège - ULiège > Sciences agronomiques > Zootechnie
Sindic, Marianne  ;  Université de Liège - ULiège > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-aliment.
Language :
English
Title :
Use of visible-near infrared spectroscopy to determine cheese properties
Publication date :
August 2013
Event name :
64th Annual Meeting of the European Federation of Animal Science
Event organizer :
EAAP - European Federation of Animal Science
Event place :
Nantes, France
Event date :
26-30 August 2013
Audience :
International
Main work title :
Book of Abstracts of the 64th Annual Meeting of the European Federation of Animal Science
Publisher :
Wageningen Academic Publishers, Wageningen, Netherlands
Edition :
Nantes 2013
ISBN/EAN :
978-90-8686-228-3
Collection name :
Nº. 19
Pages :
569
Peer reviewed :
Peer reviewed
Additional URL :
Name of the research project :
ProFARMilk
Funders :
SPW DG03-DGARNE - Service Public de Wallonie. Direction Générale Opérationnelle Agriculture, Ressources naturelles et Environnement [BE]
Available on ORBi :
since 01 September 2013

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