Study of Ripening Characteristics of Full-Fat and Low-Fat Cheddar Cheese Using Fourier Transform Infrared Spectroscopy and Texture Analyzer
A suitable microtome sampling technique was used to sample cheese for analysis using FTIR spectroscopy. Well-separated fat- and protein-related bands were obtained in the spectra of Cheddar and Mozzarella cheese samples using this method. The absorbance intensity of the spectra was proportional to t...
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| Format: | Others |
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DigitalCommons@USU
1998
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| Online Access: | https://digitalcommons.usu.edu/etd/5448 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6505&context=etd |