Analysis of degree maturation of edam cheese by FT Near Infrared Spectroscopy

Abstract

This work deals with use of FT NIR spectroscopy to speedy analysis of maturation of edam cheese. Maturation of cheese was study with the measure of soluble nitrogen, tyrosine and tryptophane. This method can be able to make optimal making raw material to production of processed cheese. Samples of edam cheese (45% fat in dry matter) were analysed with time of ripening 7 to 99 days. Soluble nitrogen, tyrosine and tryptophane were analysed on UV–VisSpectrometer (270 and 290 nm). Sequentially samples were analysed on FT NIR spectrometer of two methods: 1) slice of cheese was analysed help with optical probe, 2) grated cheese was analysed on the integration sphere. The values of correlation coefficient of calibration on the integration sphere were as follows: soluble nitrogen 0.922, tyrosine 0.911 and tryptophane 0.852. The values of correlation coefficient of calibration with optical probe were as follows: soluble nitrogen 0.996, tyrosine 0.958 and tryptophane 0.922.

Keywords

• near-infrared spectroscopy
• maturation
• Edam cheese
• soluble nitrogen
• tyrosine
• tryptophane