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Rapid In-Process Analysis of Fat and Dry Matter in Cheese

Team TFS
Team TFS
This study shows FT-NIR spectroscopy as an ideal tool
for in-process quantitative analysis of processed cheeses. Two components were analyzed, fat and dry matter. Partial Least Squares methods were constructed to allow
prediction of these two components simultaneously from the same sample spectrum.
Version history
Last update:
‎10-16-2013 07:41 AM
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