Spectroscopy and Spectral Analysis, Volume. 31, Issue 10, 2725(2011)
Application of Near Infrared Spectroscopy (NIR) for Evaluating Cheese Quality
Near infrared spectrocopy, widely used in food industry, is a fast, nondestructive analysis method. Although it has been in the detection of the quality of cheese for many years, related research is few in our country. The principle of near infrared spectroscopy and the characteristics are introduced. Cheese process, shrinkage control, maturation process, shelf life, brand classification and detection of components in the application of near infrared spectroscopy are summarized. There is great potential to apply near infrared spectroscopy in cheese quality analysis. It is an urgent task to promote the application of near infrared spectroscopy and the development of China’s cheese industry.
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ZOU Qiang, FANG Hui, ZHANG Wei, HE Yong. Application of Near Infrared Spectroscopy (NIR) for Evaluating Cheese Quality[J]. Spectroscopy and Spectral Analysis, 2011, 31(10): 2725
Received: Jan. 10, 2011
Accepted: --
Published Online: Nov. 9, 2011
The Author Email: Qiang ZOU (513578155@163.com)