AN 50941 - Rapid In-Process Analysis of Fat and Dry Matter in Cheese
This study shows FT-NIR spectroscopy as an ideal tool for in-process quantitative analysis of processed cheeses. Two components were analyzed, fat and dry matter. Partial Least Squares methods were constructed to allow prediction of these two components simultaneously from the same sample spectrum.
- Nicolet Antaris
|AN 50941 - Rapid In-Process Analysis of Fat and Dry Matter in Cheese.pdf||July 28, 2022|