| 光谱学与光谱分析 |
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| Application of Near Infrared Spectroscopy (NIR) for Evaluating Cheese Quality |
| ZOU Qiang1，FANG Hui1*, ZHANG Wei2, HE Yong1 |
1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310057, China
2. College of Agriculture & Biotechnology, Zhejiang University, Hangzhou 310057, China |
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Abstract Near infrared spectrocopy, widely used in food industry, is a fast, nondestructive analysis method. Although it has been in the detection of the quality of cheese for many years, related research is few in our country. The principle of near infrared spectroscopy and the characteristics are introduced. Cheese process, shrinkage control, maturation process, shelf life, brand classification and detection of components in the application of near infrared spectroscopy are summarized. There is great potential to apply near infrared spectroscopy in cheese quality analysis. It is an urgent task to promote the application of near infrared spectroscopy and the development of China’s cheese industry.
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Received: 2011-01-10
Accepted: 2011-04-23
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Corresponding Authors:
FANG Hui
E-mail: hfang@zju.edu.cn
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