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Utilization of FT-NIR Spectroscopy to Check Acidity of Various Types of Cheeses

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dc.title Utilization of FT-NIR Spectroscopy to Check Acidity of Various Types of Cheeses en
dc.contributor.author Šustová, Květoslava
dc.contributor.author Mlček, Jiří
dc.contributor.author Lužová, Táňa
dc.contributor.author Kuchtík, Jan
dc.relation.ispartof Journal of AOAC International
dc.identifier.issn 1060-3271 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 102
utb.relation.issue 3
dc.citation.spage 893
dc.citation.epage 897
dc.type article
dc.language.iso en
dc.publisher National Library of Medicine (Medline)
dc.identifier.doi 10.5740/jaoacint.18-0250
dc.relation.uri https://www.ingentaconnect.com/content/aoac/jaoac/2019/00000102/00000003/art00030?crawler=true&mimetype=application/pdf
dc.description.abstract Background: Monitoring the acidity of cheese is an important control mechanism in various stages of manufacture, including aging. Acid development in cheesemaking is essential to cheese flavor, texture, and safety. Objective: The aim of the work was to develop and validate calibration models by using NIR spectroscopy, which allows for the monitoring of changes in cheese acidity (pH and titration acidity) during cheese ripening. Methods: Cheeses were analyzed by an FT-NIR spectrometer. Each of the samples was analyzed three times, and for calibration, an average spectrum was used. A partial least-squares regression was used to develop calibration models. The constructed calibration models were validating by full cross-validation. Results: Calibration models were created with a high correlation coefficient for the following cheese pH levels: blue cheese (0.966), Olomouc curd read smear cheese (0.984), and fresh goat cheese (0.980). Results of the calibration of titratable acidity are functional for fresh goat cheese (0.953) and mozzarella (0.999). Conclusions: The results of these new calibration methods showed the possibility of NIR technology for the fast determination of pH and titratable acidity. Highlights: Detection of cheese acidity using FT-NIR spectrometry enables rapid evaluation of the process of lactic acidification in particular cheese technological operations, including the maturing of cheeses. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008673
utb.identifier.scopus 2-s2.0-85065299283
utb.identifier.wok 000467667900028
utb.identifier.pubmed 30305204
utb.source j-scopus
dc.date.accessioned 2019-07-08T12:00:01Z
dc.date.available 2019-07-08T12:00:01Z
dc.description.sponsorship project NAZV KUS [QJ1210302]
utb.contributor.internalauthor Mlček, Jiří
utb.scopus.affiliation College of Business and Hotel Management, Department of Gastronomy, University of Business and HotelBosonožská 9, Brno, 625 00, Czech Republic; Faculty of Technology, Department of Food Analysis and Chemistry, Tomas Bata University in ZlínVavreckova 275, Zlin, 760 01, Czech Republic; Faculty of Agronomy, Department of Food Technology, Zemedelska 1, Brno, 613 00, Czech Republic; Mendel University in Brno, Faculty of Agronomy, Department of Animal Breeding, Zemedelska 1, Brno, 613 00, Czech Republic
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