Infrared spectroscopy combined with chemometrics as a convenient method to detect adulterations in cooking/stretching process in commercial cheese

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dc.authoridDOGAN, Muhammed Ali/0000-0002-5524-7567
dc.authoridAyvaz, Huseyin/0000-0001-9705-6921
dc.authoridOzturk, Mustafa/0000-0002-3919-897X
dc.authoridMENEVSEOGLU, AHMED/0000-0003-2454-7898
dc.contributor.authorOzturk, Mustafa
dc.contributor.authorDogan, Muhammed Ali
dc.contributor.authorMenevseoglu, Ahmed
dc.contributor.authorAyvaz, Huseyin
dc.date.accessioned2025-01-27T20:31:23Z
dc.date.available2025-01-27T20:31:23Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractStretching and kneading of the curd during fresh Kashar cheese manufacturing must take place in hot water; dry cooking/stretching of the curd with the assistance of emulsifying salts is not allowed. However, some producers in recent years tend to label their processed cheese as Kashar cheese resulting in unfair economic gain and consumer deception. Near-infrared (NIR) diffuse reflectance and mid-infrared (MIR) attenuated total reflectance (ATR) spectroscopy were assessed for the fast and convenient identification of these two types of cheese. Soft independent modeling of class analogy (SIMCA) models of both NIR and MIR-ATR spectra were developed; the latter gave superior separation due to the greater inter-class distance originating from better-resolved peaks associated with phosphates (6.7 for MIR-ATR versus 3.2 for NIR). Information Theory determined two and three variables were enough for MIR and NIR spectral data classification, respectively; quadratic discriminant and support vector machine provided 100% accuracy for class prediction. (C) 2021 Published by Elsevier Ltd.
dc.identifier.doi10.1016/j.idairyj.2021.105312
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85124267716
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2021.105312
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23123
dc.identifier.volume128
dc.identifier.wosWOS:000819670700004
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectFluorescence Spectroscopies
dc.subjectMidinfrared Spectroscopy
dc.subjectMozzarella Cheese
dc.subjectFat
dc.subjectPrediction
dc.subjectRheology
dc.subjectQuality
dc.titleInfrared spectroscopy combined with chemometrics as a convenient method to detect adulterations in cooking/stretching process in commercial cheese
dc.typeArticle

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