The Effect of Simple Extraction Method on Measurement Performance in Monitoring the Fatty Acid Profile of White Cheese with FTIR Spectrometer

Abstract

During cheese ripening many biochemical reactions occur, including hydrolysis of fat, lactose metabolism, and protein breakdown. The aim of this study is to compare the direct measurement method from cheese with simple extraction methods in determining the hydrolysis of fats by FTIR spectroscopy. For this purpose, white cheese samples were produced, ripened for 60 days and analysed at 20-day intervals. The content of fatty acids was determined by gas chromatography, while its estimation was performed using Partial Least Squares Regression (PLSR). As a result, the PLSR performance obtained from fat extract samples by FTIR spectroscopy was shown higher values than the performance obtained from the direct measurement from cheese. It has been shown that simple extraction methods provide higher performance in FTIR spectroscopic measurements made from cheese.

Keywords

• ftir
• peynirin olgunlaşması
• yağ asidi
• yağ ekstraksiyon
• beyaz peynr