Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy

Michaela Králová, Zuzana Procházková, Veronika Svobodová, Eva Mařicová, Bohumíra Janštová and Lenka Vorlová
Additional contact information
Michaela Králová: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Zuzana Procházková: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Veronika Svobodová: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Eva Mařicová: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Bohumíra Janštová: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Lenka Vorlová: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic

Czech Journal of Food Sciences, 2014, vol. 32, issue 1, 31-36

Abstract: We used the discriminant analysis of curd cheese during storage by Fourier transform near infrared spectroscopy method (FT-NIRs). Olomouc curd cheese samples were stored at 5 and at 20°C during seven weeks. The spectra of samples were measured at the integration sphere in reflectance mode with the use of a compressive cell in the spectral range of 10 000-4000 cm-1 with 100 scans. Ten principal components were used for all the calibration models. Great similarity between the samples stored at 5 and 20°C was found. Twelve samples stored at 20°C for 1 week and 2 samples stored at 20°C for 2 weeks were classified as samples stored at 5°C. Different results were found out by comparing the storage time. 100% variability was described between the spectra scanned in different weeks of storage at 5°C and 99.9% variability was obtained for the samples stored at 20°C. Thus, the discriminant analysis of Olomouc curd cheese by FT-NIRs is a suitable method for the determination of ripening time.

Keywords: ripening; Mahalanobis distance (search for similar items in EconPapers)
Date: 2014
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/525/2012-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/525/2012-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:525-2012-cjfs

DOI: 10.17221/525/2012-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().