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dc.citation.epage47en_US
dc.citation.spage46en_US
dc.contributor.authorZink, G.S.
dc.contributor.authorJeon, I.J.
dc.contributor.authorHarbers, L.H.
dc.date.accessioned2012-09-07T15:50:10Z
dc.date.available2012-09-07T15:50:10Z
dc.date.issued2012-09-07
dc.date.published1989en_US
dc.descriptionThe 1989 Annual KSU Dairy Day is known as Dairy Day, 1989en_US
dc.description.abstractNear 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.en_US
dc.description.conferenceDairy Day, 1989, Kansas State University, Manhattan, KS, 1989
dc.identifier.urihttp://hdl.handle.net/2097/14669
dc.publisherKansas Agricultural Experiment Stationen_US
dc.relation.isPartOfDairy Day, 1989en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 90-140-Sen_US
dc.relation.isPartOfReport of progress (Kansas Agricultural Experiment Station); 580en_US
dc.subjectDairyen_US
dc.subjectFaten_US
dc.subjectMoistureen_US
dc.subjectProteinen_US
dc.subjectCheeseen_US
dc.subjectNear infrared reflectance spectroscopy (NIRS)en_US
dc.titleUtilization of near infrared reflectance for the determination of fat, moisture, and protein in cheddar cheeseen_US
dc.typeConference paperen_US

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