Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS).

ABSTRACT:

Background

In Brazil, over the last few years there has been an increase in the production and consumption of goat cheeses. In addition, there was also a demand to create options to use the whey extracted during the production of cheeses. Whey can be used as an ingredient in the development of many products. Therefore, knowing its composition is a matter of utmost importance, considering that the reference methods of food analysis require time, trained labor and expensive reagents for its execution.

Methods

Goat whey samples produced in winter and summer were submitted to proximate composition analysis (moisture, total solids, ashes, proteins, fat and carbohydrates by difference) using reference methods and near infrared spectroscopy (NIRS). The spectral data was preprocesse

SUBMITTER: Galdino IKCPO 

PROVIDER: S-EPMC7023836 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature