Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Abstract

Discriminating traditional Coalho cheese by origin is important to ensure authenticity. The middle and near infrared spectroscopy and analytical measures associated with different chemometric approaches were used to characterise and discriminate Coalho cheese from different mesoregions of the State of Bahia, Brazil. Principal Component Analysis and Linear Discriminant Analysis were able to show the difference between cheeses. where better discrimination was observed using near infrared spectroscopy, which formed distinct groups by region and correct classification up to 90.00%. The infrared spectroscopy, especially the near infrared, showed to be very useful in the quick discrimination of cheeses according to their origin.

Development of a new Brazilian semi-hard (Coalho) Buffalo cheese made with the inclusion of cow milk and functional potential / Desenvolvimento de um novo queijo semiduro brasileiro (Coalho) de búfalo feito com a inclusão de leite de vaca e potencial funcional

“…As higher amounts of inulin are known for decreasing moisture and increasing total solids (Giri, Kanawjia and Singh, 2017), the addition of 1% inulin in coalho cheese is indicated, since low moisture is related to hardness problems in cheese (Fox et al, 2017). On the other hand, in other studies, the moisture content showed higher values between 37.46% and 51.34% for Coalho cheeses (Silva et al, 2021a) even in semihard cheese made with alternative milk species (Silva et al, 2021b) in accordance with characteristics for this type of cheese. Fat differed (P < 0.05) only in the treatment with inulin, presenting the highest content.…”

Application of infrared spectroscopic techniques to cheese authentication: A review

“…2020; Silva et al . 2021), and climatic or seasonal fluctuations were carried out, considering variations in the content and profile of fatty acids and volatile compounds in milk and cheese (González‐Martín et al . 2011a).…”

“…As for the identification of origin, most investigations with the NIR involved differentiation by geographical origin (Silva et al . 2021), mainly of cheeses with protected origin (Cattaneo et al . 2008; Oca et al .…”

“…In the study by Silva et al . (2021) the NIR was useful in the discrimination of Coalho cheeses from different regions of Northeastern Brazil due to different biomes and climatic conditions. Three spectroscopic regions (1400–1650 nm (OH), 1700–1850 nm (CH) and 2100–2300 nm (NH)) that are associated with fat, protein and water content, the main components of cheese, were decisive in the differentiation.…”

“…As discussed by Silva et al . (2021) and Pasquini (2018), the MIR has greater sensitivity and a higher detection limit in relation to the NIR, being more applied to the analysis of microproperties of cheese, such as the resulting peptides and fatty acids of the maturation process, while the NIR has been applied more for the analysis, determination and quantification of macronutrients or macroproperties (e.g. fat, protein and water content).…”