Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy.

The biochemical metabolism during cheese ripening plays an active role in producing amino acids, organic acids, and fatty acids. Our objective was to evaluate the unique fingerprint-like infrared spectra of the soluble fractions in different solvents (water-based, methanol, and ethanol) of Turkish white cheese for rapid monitoring of cheese composition during ripening. Turkish white cheese samples were produced in a pilot plant scale using a mesophilic culture ( subsp.

Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers.

Monitoring the ripening process by prevalent analytic methods is laborious, expensive, and time consuming. Our objective was to develop a rapid and simple method based on vibrational spectroscopic techniques to understand the biochemical changes occurring during the ripening process of Turkish white cheese and to generate predictive algorithms for the determination of the content of key cheese quality and ripening indicator compounds. Turkish white cheese samples were produced in a pilot plant scale and ripened for 100 d, and samples were analyzed at 20 d intervals during storage.

A rapid method for detection adulteration in goat milk by using vibrational spectroscopy in combination with chemometric method.

Because of the second place of milk adulteration in the food fraud lists, the study focused on the investigation of the cow milk as an adulterant in goat milk based on β-carotene presence in cow milk as s rapid method by Raman and Infrared spectroscopy with chemometric techniques.t Partial least squares regression (PLSR) and the soft independent modelling of class Analogy (SIMCA) models have developed to for the prediction of adulteration ratio and β-carotene content of mixtures on the spectral band at around 1373, 1454, and 956 cm for infrared and 1005, 1154, and 1551 cm for Raman spectroscopy respectively. The correlation coefficient for calibration (Rcal), standard error of calibration, standard error of performance, and correlation coefficient for validation (Rval) have calculated for mid-infrared and Raman techniques.