Crescenza is a fresh cheese in which "freshness" is associated with low acidity, limited proteolysis, and no bitter taste. In this study, FT-NIR and FT-IR spectroscopy was applied to evaluate the shelf-life period in which-freshness" is maintained. Cheese samples were analysed at different times for 20 days. Spectral data were collected using a FT-NIR spectrometer with an optic fibre (from 12000 to 4000 cm(-1)), and a FT-IR spectrometer with an ATR cell (from 4000 to 700 cm(-1)). Principal component analysis was able to detect the decrease of Crescenza "freshness" and to define the critical day during shelf-life. These results are in agreement both with those reported in previous studies and with those of physico-chemical and chemical tests. The principal absorption bands relating to the milk components involved were determined. The advantage of using IR spectroscopy is to rapidly draw a profile of the product related to its total quality. (c) 2005 Elsevier Ltd. All rights reserved.
Application of FT-NIR and FT-IR spectroscopy to study the shelf-life of Crescenza cheese / T.Cattaneo, C. Giardina, N. Sinelli, M. Riva, R. Giangiacomo. - In: INTERNATIONAL DAIRY JOURNAL. - ISSN 0958-6946. - 15:6-9(2005), pp. 693-700.
|Titolo:||Application of FT-NIR and FT-IR spectroscopy to study the shelf-life of Crescenza cheese|
RIVA, MARCO (Penultimo)
|Parole Chiave:||infrared spectroscopy; chemometrics; shelf-life; Crescenza cheese; principal component analysis|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2005|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.idairyj.2004.07.026|
|Appare nelle tipologie:||01 - Articolo su periodico|