Application of FT-NIR spectroscopy on the determination of the fat and protein contents of lyophilized cheeses

J. Lénárt, T. Szigedi, M. Dernovics, M. Fodor

Research output: Contribution to journalArticle

5 Citations (Scopus)


Fourier transform near infrared spectroscopy (FT-NIR) has been developed for determining the fat and protein contents of hard, semi-hard and processed cheeses. Multivariate calibration models were carried out by partial least squares (PLS) regression. The diffuse reflection spectra of different type of lyophilized cheeses were measured by FT-NIR analyser in the 800-2500 nm spectral range. The calibration set of 62 samples were validated by leave-oneout cross-validation and by prediction set of 31 samples. The optimal result for fat content (root mean square error of cross-validation (RMSECV)=1.0; R 2=99.1%, PLS factor= 6) was obtained when the spectra were preprocessed by first derivation (FD) combined with multiplicative scatter correction (MSC) and smoothing. The optimal result for protein content (RMSECV=1.4, R 2=97.2%, PLS factor=6) was observed when the first derivation combined with straight line subtraction (SLS) and smoothing spectral preprocessing method was applied.

Original languageEnglish
Pages (from-to)351-362
Number of pages12
JournalActa Alimentaria
Issue number3
Publication statusPublished - Sep 1 2012



  • FT-NIR
  • cheese
  • fat
  • freeze-drying
  • lyophilisation
  • protein

ASJC Scopus subject areas

  • Food Science

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