Application of multivariate methods to identify the indices of secondary proteolysis for Trappist cheese maturity and quality

Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data—a review

“…The resultant regression equations were cross-validated by using them to assign eight commercial samples of Manchego cheese to one of the three broad age-based categories (softripened (2.5-3 months), semi-hard (3-5 months) and hard (45 months)) used to define cheese maturity. This type of approach was also used by Bara-Herczegh, Horva´th-Alma´ssy, and Ö rsi (2002), who used PCA to identify indices of extensive proteolysis (based on aromatic amino acid peak areas from size-exclusion (SE)-HPLC of the WSF) in Trappist cheese made with five different manufacturing procedures. PCR was used to correlate the selected indices (the areas of particular peaks) with cheese age.…”

Cheese and Milk Adulteration: Detection with Spectroscopic Techniques and HPLC: Advantages and Disadvantages

“…IR spectroscopy measures the absorption of infrared light by chemical bonds, providing insights into compounds' molecular composition and structure. This technique widely analyzes cheese and milk adulteration, focusing on specific functional groups or distinct spectral regions [21][22][23]. IR spectroscopy has demonstrated its efficacy in detecting adulterants in dairy products.…”