Utilization of near infrared reflectance for the determination of fat, moisture, and protein in cheddar cheese

Abstract

Near infrared reflectance spectroscopy (NIRS) was used to develop calibration equations for the rapid determination of moisture, protein, and fat in Cheddar cheese. Most mean values from NIRS data had lower standard deviations than values obtained by standard laboratory procedures. A larger number of samples is needed to refine calibrations and validate the equations.