J Food Sci Technol 2021 Oct 19;58(10):3981-3992. Epub 2020 Oct 19.
Department of Food Engineering, Engineering Faculty, Canakkale Onsekiz Mart University, 17020 Canakkale, Turkey.
This study aimed to evaluate the performance of both near-infrared (NIR) diffuse reflectance and mid-infrared-attenuated total reflectance (MIR-ATR) in determining some quality parameters of a commercial white cheese made of unknown ratios of various milk species. For this purpose, 81 commercial Ezine cheese samples, a special ripened cheese produced in Turkey, containing unknown ratios of bovine, caprine, and ovine milk, were used. Reference analyses, including textural properties, protein content, nitrogen fractions, ripening index coefficients, fat, salt, dry matter-moisture, and ash contents as well as pH and titratable acidity levels, were conducted in the samples following the traditional gold standards. Read More