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

Content Provider	Springer Nature Link
Author	Kulmyrzaev, A. A. Dufour, É.
Copyright Year	2008
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.
Starting Page	247
Ending Page	256
Page Count	10
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	3
Issue Number	2
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2008-03-20
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Milk Cheese Whey Spectroscopy Chemometrics Biotechnology Agriculture Chemistry/Food Science Food Science
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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