| Autor: |
Atanassova, Stefka, Yorgov, Dimitar, Veleva, Petya |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2889 Issue 1, p1-6, 6p |
| Abstrakt: |
Dairy products are worldwide spread and have great commercial importance within the food industry. Rapid and reliable analysis of these products would be highly desirable for both the manufacturers and consumers. This work aimed to investigate the feasibility of Near-infrared spectroscopy and Aquaphotomics for discrimination between natural and imitation cheese and yogurt. Several experiments with white brine cheese and yogurt were performed. The first experiment was carried out with yogurt from cow milk (natural or mixed with 5, 10, 15, and 20% dry skim milk), prepared in laboratory conditions. The milk was pasteurized (95°C/30 min), cooled to 45°C, and inoculated with a 1.5% yogurt culture consisting of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophiles. The second experiment was with Bulgarian white brine cheese - natural from cow milk or produced from a mixture of cow milk and reconstructed dry skim milk. Spectra of all tested samples were obtained with a scanning NIRQuest 512 (Ocean Optics, Inc.) instrument in the range 900-1700 nm using a reflection fiber-optics probe. A Pirouette 4.5 (Infometrix, Inc.) was used for performing spectral data processing. Partial least square (PLS) models were developed for quantitative determination and Soft Independent Modeling of Class Analogy (SIMCA) for classification. Aquagrams were calculated using transformed by multiple scatter correction spectral data. Comparison of near-infrared spectra of yogurt and imitation products, produced with added reconstructed dry skim milk showed significant differences, especially in the range of first overtone water region. Reconstructed dry skim milk caused changes in water functionally structure in yogurt, which is confirmed by aquagram charts of analysed yogurt samples. Differences in near-infrared spectra of natural cheese and cheese produced with added dry milk also existed. PLS model for determination of added dry skim milk in yogurt samples and SIMCA model for discrimination of natural cheese and cheese produced with added dry skim milk showed good accuracy. Near-infrared spectroscopy and aquaphotomics approaches have the potential as a rapid screening tool for detecting the adulteration of dairy products. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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