Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese.

@article{Koca2007ApplicationOF,
  title={Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese.},
  author={Nazife Ozdes Koca and Luis Enrique Rodriguez-Saona and Willis James Harper and Vicente Berovides Alvarez},
  journal={Journal of dairy science},
  year={2007},
  volume={90 8},
  pages={
          3596-603
        }
}
Short-chain free fatty acids (FFA) are important sources of cheese flavor and have been reported to be indicators for assessing quality. The objective of this research was to develop a simple and rapid screening tool for monitoring the short-chain FFA contents in Swiss cheese by using Fourier transform infrared spectroscopy (FTIR). Forty-four Swiss cheese samples were evaluated by using a MIRacle three-reflection diamond attenuated total reflectance (ATR) accessory. Two different sampling… CONTINUE READING

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