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Relations Between Spectral and Physicochemical Properties of Cheese, Milk, and Whey Examined Using Multidimensional Analysis

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Abstract

Using standard technologies, 36 experimental hard, semi-hard, and soft cheeses were manufactured from milk produced at three different locations. Infrared, fluorescence, and physicochemical properties of cheeses and corresponding milks and wheys were measured, and a data collection consisting of 16 tables characterizing measured properties was built. This data collection was then subjected to statistical treatment using common components and specific weights analysis (CCSWA). As a result, specific weights of the data tables relating them to the common components, latent variables, and loadings of the data tables were calculated. Analysis of the CCSWA results along with the physicochemical properties of the experimental cheeses demonstrated that cheeses can be discriminated according to the properties of corresponding milk and whey.

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Acknowledgments

The financial contribution of the European Commission to this project (Project MIF1-CT-2005-021890) is acknowledged.

The authors thank Dr. D. Bertrand (INRA Nantes, France) for assistance with data processing programs and G. Duboz, C. Achilleos, M.H. Duployer, and G. Mazerolles (INRA Poligny, France) for providing experimental samples and physicochemical data.

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  1. Unité de Recherches Typicité des Produits Alimentaires, ENITA Clermont Ferrand, Marmilhat, BP35, 63370, Lempdes, France

    A. A. Kulmyrzaev & É. Dufour

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  1. A. A. Kulmyrzaev
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  2. É. Dufour
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Correspondence to A. A. Kulmyrzaev.

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Kulmyrzaev, A.A., Dufour, É. Relations Between Spectral and Physicochemical Properties of Cheese, Milk, and Whey Examined Using Multidimensional Analysis. Food Bioprocess Technol 3, 247–256 (2010). https://doi.org/10.1007/s11947-008-0074-x

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  • DOI: https://doi.org/10.1007/s11947-008-0074-x

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