0522 Prediction of intact casein in cheese by using amaltheys: A front-face fluorescence analyzer

Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre

“…Although a few analytical cases have been examined and numerous discussions have been conducted regarding the predictive accuracy obtained using these techniques, to our knowledge no reports are yet available of a detailed prediction model based on the contributing wavelength range or other factors (Lacotte et al, 2015;Liu, Sajith Babu, Coutouly, Allouche, & Amamcharla, 2016). However, there have been some cases of FFs being applied to study food (Sádecká & Tóthová, 2007) including dairy products containing cheese (Andersen & Mortensen, 2008;Boubellouta & Dufour, 2008;Christensen, Povlsen, & Sørensen, 2003).…”