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Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process
Umeå University. Functional Microbiology, Institute of Microbiology, Department of Pathobiology, University of Veterinary Medicine, Vienna, Austria.ORCID iD: 0000-0001-9304-1239
Umeå University, Faculty of Science and Technology, Department of Chemistry.
Umeå University, Faculty of Science and Technology, Department of Chemistry.
Norrmejerier, Umeå, Sweden.ORCID iD: 0000-0002-3526-2081
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2023 (English)In: Journal of Dairy Science, ISSN 0022-0302, E-ISSN 1525-3198, Vol. 106, no 11, p. 7407-7418Article in journal (Refereed) Published
Abstract [en]

Ripening is the most crucial process step in cheese manufacturing and constitutes multiple biochemical alterations that describe the final cheese quality and its perceived sensory attributes. The assessment of the cheese-ripening process is challenging and requires the effective analysis of a multitude of biochemical changes occurring during the process. This study monitored the biochemical and sensory attribute changes of paraffin wax-covered long-ripening hard cheeses (n = 79) during ripening by collecting samples at different stages of ripening. Near-infrared hyperspectral (NIR-HS) imaging, together with free amino acid, chemical composition, and sensory attributes, was studied to monitor the biochemical changes during the ripening process. Orthogonal projection-based multivariate calibration methods were used to characterize ripening-related and orthogonal components as well as the distribution map of chemical components. The results approve the NIR-HS imaging as a rapid tool for monitoring cheese maturity during ripening. Moreover, the pixelwise evaluation of images shows the homogeneity of cheese maturation at different stages of ripening. Among the chemical compositions, fat content and moisture are the most important variables correlating to NIR-HS images during the ripening process.

Place, publisher, year, edition, pages
Elsevier, 2023. Vol. 106, no 11, p. 7407-7418
Keywords [en]
cheese maturation, free amino acids, homogeneity distribution, near-infrared hyperspectral imaging, sensory analysis
National Category
Food Science Bioprocess Technology
Identifiers
URN: urn:nbn:se:umu:diva-215833DOI: 10.3168/jds.2023-23377PubMedID: 37641350Scopus ID: 2-s2.0-85174425331OAI: oai:DiVA.org:umu-215833DiVA, id: diva2:1809483
Available from: 2023-11-03 Created: 2023-11-03 Last updated: 2023-11-03Bibliographically approved

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Alinaghi, MasoumehNilsson, DavidSingh, NikitaHöjer, AnnikaTrygg, Johan

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Alinaghi, MasoumehNilsson, DavidSingh, NikitaHöjer, AnnikaTrygg, Johan
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Umeå UniversityDepartment of Chemistry
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Journal of Dairy Science
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