Application of Fourier-transform Infrared (FTIR) for Quality Control of Swiss Cheese

Swiss-type cheese has many problems in its manufacturing. Split and variability are two most important problems in Swiss cheese. And traditional cheese grading is time consuming and costs a lot. The objective of this study was to find indicators for split formation and to show the sources of quality variability. Rapid classification of graded cheese has also been studied. Swiss-type cheese samples were obtained from different factories for study on split, variability and grading, respectively. Fourier-transform infrared spectroscopy (FTIR) was used in different parts of this study. FTIR collects the mid-infrared spectra (4000-700cm-1), and the resulting wave numbers formed, were used to monitor water extracts of Swiss-type cheese during manufacture, in defective cheeses and in different grades of cheese. Soft independent modeling of class analogy (SIMCA) was used to develop different classifications with infrared spectra. This study has shown that FTIR, coupled with water extraction, was a useful tool to monitor changes occurring in Swiss cheese making, for split formation and cheese variability. FTIR showed that band 1639- 1612 cm-1, 1158-1151cm-1, 1485-1493cm-1, which belong to the amide I and II of protein degradation compounds, might be characteristic bands for split formation. Lactic acid degradation may also be a factor for split formation. For variability in Swiss cheese, FTIR showed different patterns amount different factories and within a single factory (at different manufacturing stages, from vat to vat, and from batch to batch). Based on Taylor’s sensory study (Taylor, 2013) on the same 15 cheeses from five different factories, FTIR could be a promising method to study flavor variability in Swiss-type cheese. FTIR data showed different indicators for flavor variability both within a factory and among different factories. FTIR was also a possible method for rapid cheese grading.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Food Science and Technology

Grantor dc:publisher

The Ohio State University

Year dc:date

2013

Author dc:creator

• Cheng, Ni

Contributors dc:contributor

• Harper , James

• Food Science

Statement dc:rights

• unrestricted
• This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.

Language dc:language

English

Repository record dc:identifier

http://rave.ohiolink.edu/etdc/view?acc_num=osu1366111160

OAI identifier oai:identifier

oai:etd.ohiolink.edu:osu1366111160