Accessibility navigation


Application of near and mid-infrared spectroscopy to determine cheese quality and authenticity

Woodcock, T., Fagan, C. C.,, O'Donnell, C. P. and Downey, G. (2008) Application of near and mid-infrared spectroscopy to determine cheese quality and authenticity. Food and Bioprocess Technology, 1 (2). pp. 117-130. ISSN 1935-5130

Full text not archived in this repository.

To link to this article DOI: 10.1007/s11947-007-0033-y

Abstract/Summary

This paper reviews the current state of development of both near-infrared (NIR) and mid-infrared (MIR) spectroscopic techniques for process monitoring, quality control, and authenticity determination in cheese processing. Infrared spectroscopy has been identified as an ideal process analytical technology tool, and recent publications have demonstrated the potential of both NIR and MIR spectroscopy, coupled with chemometric techniques, for monitoring coagulation, syneresis, and ripening as well as determination of authenticity, composition, sensory, and rheological parameters. Recent research is reviewed and compared on the basis of experimental design, spectroscopic and chemometric methods employed to assess the potential of infrared spectroscopy as a technology for improving process control and quality in cheese manufacture. Emerging research areas for these technologies, such as cheese authenticity and food chain traceability, are also discussed.

Item Type:Article
Refereed:Yes
Divisions:No Reading authors. Back catalogue items
Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:24119
Uncontrolled Keywords:Spectroscopy; Cheese; Authenticity; Quality; Near-infrared; Mid-infrared; Process analytical technology
Publisher:Springer

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation