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Communication dans un congrès

Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics-relationships with rheology properties

Abstract : Twelve traditional and 12 stabilised experimental soft cheeses were made according to a factorial design to two levels of dry matter (44% and 48%) and two fat on dry matter ratios (51% and 55%). Cheese samples were analysed using various methods to give physico-chemical data, uniaxial compression test data, emission spectra of tryptophan residues, excitation spectra of vitamin A, and the 900–1500, 2800–3000 and 1500–1700 cm−1 infrared regions. Common components and specific weights analysis showed that the common component 1 discriminating young and ripened cheeses explained 95%, 92%, 73% of the inertia of the 900–1500, 2800–3000 and 1500–1700 cm−1 infrared regions, respectively, and 51% of the rheology data. Common component 2 discriminating cheeses as a function of the technology explained 88%, 23% and 11% of the inertia of vitamin A spectra, chemical data and rheology data, respectively. The spectral patterns allowed molecular interpretations of the discrimination.
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Communication dans un congrès
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https://hal.inrae.fr/hal-02833886
Déposant : Migration Prodinra <>
Soumis le : dimanche 7 juin 2020 - 08:35:43
Dernière modification le : vendredi 12 juin 2020 - 10:43:26

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A. Kulmyrzaev, Eric Dufour, Yohan Noël, Mohamed Hanafi, R. Karoui, et al.. Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics-relationships with rheology properties. 4. IDF Symposium on Cheese Ripening, Characterization and Technology, Mar 2004, Prague, Czech Republic. ⟨10.1016/j.idairyj.2004.08.016⟩. ⟨hal-02833886⟩

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