Qualitative evaluation of buffalo cheese using FTIR spectroscopy
Journal Title: Animal Biology & Animal Husbandry - International Journal of the Bioflux Society - Year 2012, Vol 4, Issue 2
Abstract
FTIR is a rapid technique based on infrared which has been used to analyze the following samples of cheese: traditional buffalo milk cheese, mouldy cheese traditionally produced (in Mesendorf), buffalo milk cheese (Napolact) and buffalo mozzarella (Italy). Here were highlighted main wavelengths at which the main components were observed in cheese, namely: fat, protein, lactose and water. These compounds have been outlined in terms of quality. The presence of water was observed in the region of 3600-3010 cm-1, showing a high content in water for mozzarella, followed by buffalo milk cheese, traditional cheese and the lowest content being observed to mouldy cheese.
Authors and Affiliations
Aurelia Coroian, Monica Trif, Cristian Coroian, Vioara Mireşan, Camelia Răducu, Stelian Dărăban
Keywords
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