Product category:
Spectroscopy
News Release from: Thermo Fisher Scientific (Molecular Spectroscopy) | Subject: Nicolet Antaris
Edited by the Laboratorytalk Editorial
Team on 29 November 2005
Rapid in-process analysis of cheese
FT-NIR is a non-destructive method used in the prediction of components like fat and dry matter in cheese, greatly reducing the amount of time, materials and labour involved in the process
Thermo Electron announces a new application for at-line quantitative analysis of fat and dry matter in cheese using its Nicolet Antaris FT-NIR analyser The application is illustrated in a newly released application note discussing the advantages of FT-NIR over traditional testing methods and is of particular interest to QA/QC scientists and engineers in the food and beverage industry, who currently rely on wet chemistry methods to test their production processes
This article was originally published on Laboratorytalk on 4 May 2004 at 8.00am (UK)
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Traditional cheese analysis procedures require a skilled operator running multiple samples in order to give an average number for each component under analysis.
In addition, concentrated sulphuric acid is required and the sample material is destroyed so that the sampling methodology cannot be designated as truly representative of the whole.
FT-NIR is an excellent non-destructive alternative to existing protocols used in the prediction of components like fat and dry matter in cheese, greatly reducing the amount of time, materials and labour involved in the process.
FT-NIR is a fast, easy and accurate method, able to obtain data rapidly enough for the control of the process of raw materials and additives blending in melting pots, resulting in saving raw materials and sustaining a constant quality of products.
In addition to replacing current methods for predicting fat content, FT-NIR testing can be further extended to other components such as moisture or protein.
Thermo's Nicolet Antaris FT-NIR analyser allows for the collection of a single spectrum in less than 60 seconds.
This multivariate analysis technique allows the analyst to predict multiple components of cheese from the single spectrum.
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