Use of NIRS technology with a remote reflectance fibre-optic probe for predicting major components in cheese

In the present work the potential of near infra-red spectroscopy technology (NIRS) together with the use of a remote reflectance fibre-optic probe for the analysis of fat, moisture, protein and chlorides contents of commercial cheeses elaborated with mixtures of cowʹs, eweʹs and goatʹs milk and with different curing times was examined. The probe was applied directly, with no previous sample treatment. gression method employed was modified partial least squares (MPLS). The equations developed for the cheese samples afforded fat, moisture, protein, and chloride contents in the range 13–52%, 10–62%, 20–30%, and 0.7–2.9%, respectively. The multiple correlation coefficients (RSQ) and prediction corrected standard errors (SEP (C)) obtained were respectively 0.97 and 0.995% for fat; 0.96% and 1.640% for moisture; 0.78% and 0.760% for protein, and 0.89% and 0.112% for chlorides.