The research objective is to develop a simple and quick screening tool to assess the differences between the two cheese-mak ing processes (traditional, industrial) using infrared spectroscopy (FTIR) and chemometrics with ATR. Specifically, the physico-chemical properties of the cheese produced by the traditional method and the industrial method have been examined (1). Subsequently, (2) the characteristics of the spectra obtained by FTIR spectroscopy have been examined to evaluate, with statistical analysis (ANOVA, PCA), the differences between the two processes in the making
La mozzarella di bufala campana DOP: metodi di produzione metodi di produzione casearia a confronto
Papetti Patrizia
;Vistocco Domenico
2022-01-01
Abstract
The research objective is to develop a simple and quick screening tool to assess the differences between the two cheese-mak ing processes (traditional, industrial) using infrared spectroscopy (FTIR) and chemometrics with ATR. Specifically, the physico-chemical properties of the cheese produced by the traditional method and the industrial method have been examined (1). Subsequently, (2) the characteristics of the spectra obtained by FTIR spectroscopy have been examined to evaluate, with statistical analysis (ANOVA, PCA), the differences between the two processes in the makingFile in questo prodotto:
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