Use of visible-near infrared spectroscopy to determine cheese properties

ProFARMil

Use of VIS- and nir-infrared spectroscopy to determine cheese properties

Cheese processing is one of the possibilities of farm diversification. From 30 cow milks were made 60 cheeses on which several parameters were measured and on which NIR spectra were obtained. Our results show that cheese spectra could be discriminated between different ripening times of cheeses and the access to pasture or not for the animals which had produced the milk from which the cheese was made. Moreover, highly significant correlations were obtained for the color and the texture of cheeses between the values measured in the laboratory and the NIR spectra.Variabilité et amélioration des aptitudes à la transformation fermière du lai