Skip to main content
SpringerLink
Log in

Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

This paper reviews the current state of development of both near-infrared (NIR) and mid-infrared (MIR) spectroscopic techniques for process monitoring, quality control, and authenticity determination in cheese processing. Infrared spectroscopy has been identified as an ideal process analytical technology tool, and recent publications have demonstrated the potential of both NIR and MIR spectroscopy, coupled with chemometric techniques, for monitoring coagulation, syneresis, and ripening as well as determination of authenticity, composition, sensory, and rheological parameters. Recent research is reviewed and compared on the basis of experimental design, spectroscopic and chemometric methods employed to assess the potential of infrared spectroscopy as a technology for improving process control and quality in cheese manufacture. Emerging research areas for these technologies, such as cheese authenticity and food chain traceability, are also discussed.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Adams, M. J., Latham, K., Barnett, N. W, & Poynton, A. J. (1999). Calibration models for determining moisture and fat content of processed cheese using near-infrared spectroscopy. Journal of the Science of Food and Agriculture, 79, 1232–1236.

    Article  CAS  Google Scholar 

  • Andrade, J. M., Gómez-Carracedo, M. P., Fernández, E., Elbergali, A., Kubista, M., & Prada, D. (2003). Classification of commercial apple beverages using a minimum set of mid-IR wavenumbers selected by Procrustes rotation. Analyst, 128, 1193–1199.

    Article  CAS  Google Scholar 

  • Balboni, M. L. (2003). Process analytical technology concepts and principles. Pharmaceutical Technology, 27, 54–66 (October).

    Google Scholar 

  • Benson, I. B. (2003). Near infra-red absorption technology for analysing food composition. In M. Lees (Ed.), Food Authenticity and Traceability (pp 101–130). Cambridge, England: Woodhead Publishing Ltd.

    Google Scholar 

  • Blazquez, C., Downey, G., O’Callaghan, D., Howard, V., Delahunty, C., Sheehan, E., et al. (2006). Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy. Journal of Dairy Research, 73, 58–69.

    Article  CAS  Google Scholar 

  • Blazquez, C., Downey, G., & O’Donnell, C. (2004). Prediction of moisture, fat and inorganic salts in processed cheese by near infrared reflectance spectroscopy and multivariate data analysis. Journal of Near Infrared Spectroscopy, 12, 149–158.

    CAS  Google Scholar 

  • Büning-Pfaue, H. (2003). Analysis of water in food by near infrared spectroscopy. Food Chemistry, 82, 107–115.

    Article  CAS  Google Scholar 

  • Cattaneo, T. M. P., Giardina, C., Sinelli, N., Riva, M., & Giangiacomo, R. (2005). Application of FT-NIR and FT-IR spectroscopy to study the shelf-life of Crescenza cheese. International Dairy Journal, 15, 693–700.

    Article  CAS  Google Scholar 

  • Cattaneo, T. M. P., Maraboli, A., & Giangiacomo, R. (2002). Near infrared spectroscopy applied to pasta filata cheese in relation to textural analysis. In A. M. C. Davies & R. K. Cho (Eds.), Proceedings of 10th International Conference (pp 235–238). UK, Chichester: NIR Publications.

  • Chen, M., Irudayaraj, J., & McMahon, D. J. (1998). Examination of full fat and reduced fat Cheddar cheese during ripening by Fourier transform infrared spectroscopy. Journal of Dairy Science, 81, 2791–2797.

    Article  CAS  Google Scholar 

  • Čurda, L., & Kukačková, O. (2002). NIR spectroscopy: a useful tool for rapid monitoring of processed cheese manufacture. Journal of Food Engineering, 61, 557–560.

    Google Scholar 

  • da Costa Filho, P. A., & Volery, P. (2005). Broad-based versus specific NIRS calibration: Determination of total solids in fresh cheese. Analytica Chimica Acta, 544, 82–88.

    Article  CAS  Google Scholar 

  • Downey, G. (1998). Food and food ingredient authentication by mid-infrared spectroscopy and chemometrics. Trends in Analytical Chemistry, 17, 418–424.

    Article  CAS  Google Scholar 

  • Downey, G., Sheehan, E., Delahunty, C., O’Callaghan, D., Guinee, T., & Howard, V. (2005). Prediction of maturity and sensory attributes of Cheddar cheese using near infrared spectroscopy. International Dairy Journal, 15(6–9), 701–709.

    Article  CAS  Google Scholar 

  • Dufour, E., Mazerolles, G., Devaux, M. F., Duboz, G., Duployer, M. H., & Riou, N. M. (2000). Phase transition of triglycerides during semi-hard cheese ripening. International Dairy Journal, 10, 81–93.

    Article  CAS  Google Scholar 

  • European Commission (2002) Article 8, Regulation (EC) No. 178/2002D. Laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Retrieved 27 July 2007 from http://europa.eu.int/comm/food/food/foodlaw/traceability/index_en.htm.

  • Fagan, C. C., Everard, C., O’Donnell, C. P., Downey, G., Sheehan, E. M., Delahunty, C. M., et al. (2007a). Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese. Journal of Dairy Science, 90, 1122–1132.

    Article  CAS  Google Scholar 

  • Fagan, C. C., Everard, C., O’Donnell, C. P., Downey, G., Sheehan, E. M., Delahunty, C. M., et al. (2007b). Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools. Journal of Food Engineering, 80, 1068–1077.

    Article  Google Scholar 

  • Fagan, C. C., Leedy, M., Castillo, M., Payne, F. A., O’Donnell, C. P., & O’Callaghan, D. J. (2007c). Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation. Journal of Food Engineering, 83, 61–67.

    Article  CAS  Google Scholar 

  • Fagan, C. C., O’Donnell, C. P., O’Callaghan, D. J., Downey, G., Sheehan, E. M., Delahunty, C. M., et al. (2007d). Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of Cheddar cheese. Journal of Food Science, 72, E130–E137.

    Article  CAS  Google Scholar 

  • Fagan, C. C., Castillo, M., O’Donnell, C. P., O’Callaghan, D. J., & Payne, F. A. (2007e). On-line prediction of cheese making indices using backscatter of near infrared light. International Dairy Journal (in press) DOI 10.1016/j.idairyj.2007.09.007.

  • Fagan, C. C., Castillo, M., Payne, F. A., O’Donnell, C. P., Leedy, M., & O’Callaghan, D. J. (2007f). Novel on-line sensor technology for continuous monitoring of milk coagulation and whey separation in cheese making. Journal of Agricultural and Food Chemistry, 55(22), 8836–8844.

    Article  CAS  Google Scholar 

  • Farkye, N. Y. (2004). Cheese technology. International Journal of Dairy Technology, 57(2–3), 91–98.

    Article  Google Scholar 

  • Geladi, P. (2003). Chemometrics in spectroscopy. Part 1. Classical chemometrics. Spectrochimica Acta Part B, 58, 767–782.

    Article  CAS  Google Scholar 

  • Goulden, J. D. S. (1957). Diffuse reflexion spectra of dairy products in the near infra-red region. Journal of Dairy Research, 24, 242–251.

    Article  CAS  Google Scholar 

  • Gowen, A. A., O’Donnell, C. P., Cullen, P. J., Downey, G., & Frias, J. M. (2007). Hyperspectral imaging—An emerging process analytical tool for food quality and safety control. Trends in Food Science & Technology, 18(12), 590–598.

    Article  CAS  Google Scholar 

  • Guillemin, H., Trelea, I. C., Picque, D., Perret, B., Cattenoz, T., & Corrieu, G. (2006). An optical method to monitor casein particle size distribution in whey. Lait, 86, 359–372.

    Article  Google Scholar 

  • Horik, T. (1985). Objective measurements of the process of curd formation during rennet treatment of milks by the hot wire method. Journal of Food Science, 50, 911–917.

    Article  Google Scholar 

  • Iwamoto, M., & Kawano, S. (1992). Advantages and disadvantages of NIR applications for the food industry. In I. Murray & I. A. Cowe (Eds.), Making light work: Advances in near infrared spectroscopy, (pp 367–375). Germany, Weinhiem: Wiley-VCH.

    Google Scholar 

  • Karoui, R., Bosset, J.-O., Mazerolles, G., Kulmyrzaev, A., & Dufour, É. (2005b). Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: A preliminary investigation. International Dairy Journal, 15, 275–286.

    Article  CAS  Google Scholar 

  • Karoui, R., & Dufour, E. (2003). Dynamic testing rheology and fluorescence spectroscopy investigations of surface to centre differences in ripened soft cheeses. International Dairy Journal, 13, 973–985.

    Article  CAS  Google Scholar 

  • Karoui, R., Dufour, É., Pillonel, L., Emmanuelle, S., Picque, D., Cattenoz, T., et al. (2005a). The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses. International Dairy Journal, 15, 287–298.

    Article  CAS  Google Scholar 

  • Karoui, R., Dufour, É., Pillonel, L., Picque, D., Cattenoz, T., & Bosset, J. O. (2004). Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data. European Food Research and Technology, 219, 184–189.

    Article  CAS  Google Scholar 

  • Karoui, R., Mouazen, A. M., Dufour, I., Pillonel, L., Picque, D., De Baerdemaeker, J., et al. (2006c). Application of the MIR for the determination of some chemical parameters in European Emmental cheeses produced during summer. European Food Research and Technology, 222, 165–170.

    Article  CAS  Google Scholar 

  • Karoui, R., Mouazen, A. M., Dufour, É., Pillonel, L., Schaller, E., De Baerdemaeker, J., et al. (2006a). Chemical characterization of European Emmental cheeses by near infrared spectroscopy using chemometric tools. International Dairy Journal, 16, 1211–1217.

    Article  CAS  Google Scholar 

  • Karoui, R., Mouazen, A. M., Ramon, H., Schoonheydt, R., & De Baerdemaeker, J. (2006b). Feasibility study of discriminating the manufacturing process and sampling zone in ripened soft cheeses using attenuated total reflectance MIR and fiber optic diffuse reflectance VIS–NIR spectroscopy. Food Research International, 39, 588–597.

    Article  CAS  Google Scholar 

  • Karoui, R., Pillonel, L., Schaller, E., Bosset, J.-O., & De Baerdemaeker, J. (2007). Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: A feasibility study. Food Chemistry, 101, 1121–1129.

    Article  CAS  Google Scholar 

  • Kulmyrzaev, A., Dufour, É., Noël, Y., Hanafi, M., Karoui, R., Qannari, E. M., et al. (2005). Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescent spectroscopies and chemometrics—Relationships with rheology properties. International Dairy Journal, 15, 669–678.

    Article  CAS  Google Scholar 

  • Laporte, M. F., Martel, R., & Paquin, P. (1998). The near-infrared optic probe for monitoring rennet coagulation in cow’s milk. International Dairy Journal, 8, 659–666.

    Article  CAS  Google Scholar 

  • Lee, S. J., Jeon, I. J., & Harbers, L. H. (1997). Near infrared reflectance spectroscopy for rapid analysis of curds during Cheddar cheese making. Journal of Food Science, 62(1), 53–56.

    Article  CAS  Google Scholar 

  • Lucia, V., Daniela, B., & Rosalba, L. (2001). Use of Fourier transform infrared spectroscopy to evaluate the proteolytic activity of Yarrowia lipolytica and its contribution to cheese ripening. International Journal of Food Microbiology, 69, 113–123.

    Article  CAS  Google Scholar 

  • Martín-del-Campo, S. T., Picque, D., Cosío-Ramírez, R., & Corrieu, G. (2007). Middle infrared spectroscopy characterization of ripening stages of Camembert-type cheeses. International Dairy Journal, 17, 835–845.

    Article  CAS  Google Scholar 

  • McKenna, D. (2001). Measuring moisture in cheese by near infrared absorption spectroscopy. Journal of AOAC International, 84(2), 623–628.

    CAS  Google Scholar 

  • McMahon, D. J., Brown, R. J., & Ernstrom, C. A. (1984). Enzymic coagulation of milk casein micelles. Journal of Dairy Science, 67, 745–748.

    CAS  Google Scholar 

  • McQueen, D. H., Wilson, R., Kinnunen, A., & Jensen, E. P. (1995). Comparison of two infrared spectroscopic methods for cheese analysis. Talanta, 42, 2007–2015.

    Article  CAS  Google Scholar 

  • Mertens, B. J. A., O’Donnell, C. P., & O’Callaghan, C. P. (2002). Modelling near-infrared signals for on-line monitoring in cheese manufacture. Journal of Chemometrics, 16, 89–98.

    Article  CAS  Google Scholar 

  • Millar, S. (2004). Near infrared diffuse reflectance in texture measurements. In D. Kilcast (Ed.), Texture in food, vol. 2: Solid foods (pp 167–183). Cambridge, England: Woodhead Publishing Ltd.

    Google Scholar 

  • Næs, T., Isaksson, T., Fearn, T., & Davies, T. (2002). A user-friendly guide to multivariate calibration and classification. Chichester, UK: NIR Publications.

    Google Scholar 

  • O’Callaghan D. J, Mulholland E. P., Duffy A. P., O’Donnell C. P., & Payne F. A. (2001) Evaluation of hot wire and optical sensors for on-line monitoring of curd firmness during coagulation. Irish Journal of Agricultural and Food Research, 40, 227–238.

    Google Scholar 

  • O’Callaghan, D. J., O’Donnell, C. P., & Payne, F. A. (1999). A comparison of on-line techniques for determination of curd setting time using cheesemilks under different rates of coagulation. Journal of Food Engineering, 41, 43–54.

    Article  Google Scholar 

  • O’Callaghan, D. J., O’Donnell, C. P., & Payne, F. A. (2000). On-line sensing techniques for coagulum setting in renneted milks. Journal of Food Engineering, 43, 155–165.

    Article  Google Scholar 

  • O’Callaghan, D. J., O’Donnell, C. P., & Payne, F. A. (2002). Review of systems for monitoring curd setting during cheesemaking. International Journal of Dairy Technology, 55, 65–74.

    Article  Google Scholar 

  • Payne, F. A., Hicks, C. L., Madangopal, S., & Shearer, S. A. (1993a). Fibre optic sensor for predicting the cutting time of coagulating milk for cheese production. Transactions of the ASAE, 36, 841–847.

    Google Scholar 

  • Payne, F. A., Hicks, C. L., & Sheng, P. (1993b). Predicting optimal cutting time of coagulating milk using diffuse reflectance. Journal of Dairy Science, 76, 48–61.

    CAS  Google Scholar 

  • Penner, M. H. (2003). Basic principles of spectroscopy. In S. S. Nielsen (Ed.), Food analysis (3rd ed., pp 359–369). NY, USA: Kluwer.

    Google Scholar 

  • Pérez-Marín, M. D., Garrido-Varo, A., Serradilla, J. M., Núnez, N., Ares, J. L., & Sánchez, J. (2001). Chemical and microbial analysis of goat’s milk, cheese and whey by near infrared spectroscopy. In A. M. C., Davies & R. K., Cho (Eds.), Near infrared spectroscopy: Proceedings of the 10th International Conference (pp 225–228). West Sussex, UK: NIR Publications.

    Google Scholar 

  • Picque, D., Cattenoz, T., Pillonel, L., Bosset, J. O., & Corrieu, G. (2004). Discrimination of European Emmental cheese by mid-infrared spectroscopy. Proceedings of IDF Symposium on Cheese: Ripening, Characterisation and Technology, Prague, Czech Republic, 21–25 March 2004.

  • Pillonel, L., & Bosset, J. O. (2004). Cheese authenticity and traceability: An analytical challenge. Proceedings of IDF Symposium on Cheese: Ripening, Characterisation and Technology, Prague, Czech Republic, 21–25 March 2004.

  • Pillonel, L., Luginbuhl, W., Picque, D., Schaller, E., Tabacche, R., & Bosset, J. O. (2003). Analytical methods for the determination of the geographic origin of Emmental cheese: Mid- and near-infrared spectroscopy. European Food Research and Technology, 216(2), 174–178.

    CAS  Google Scholar 

  • Rodriguez-Otero, J. L., Hermida, M., & Cepeda, A. (1994). Determination of fat, protein, and total solids in cheese by near-infrared reflectance spectroscopy. Journal of AOAC International, 78(3), 802–806.

    Google Scholar 

  • Sayago, A., Navas, M. J., & Asuero, A. G. (2004). Spectrophotometric determination of organic compounds: Applications in food analysis. Alimentaria, 353, 55–63.

    Google Scholar 

  • Skeie, S., Feten, G., Almøy, T., Østlie, H., & Isaksson, T. (2006). The use of infrared spectroscopy to predict selected free amino acids during cheese ripening. International Dairy Journal, 16, 236–242.

    Article  CAS  Google Scholar 

  • Sørensen, L., & Jepsen, R. (1998). Assessment of sensory properties of cheese by near-infrared spectroscopy. International Dairy Journal, 8, 863–871.

    Article  Google Scholar 

  • Subramanian, A., Harper, J. W., & Rodriguez-Saona, L. E. (2007). Classification of cheddar cheese based on flavor quality using Fourier transform infrared spectroscopy. Journal of Dairy Science, 90(Suppl 1), 114.

    Google Scholar 

  • Wehling, R. (2003) Infrared spectroscopy. In S. S., Nielsen (Ed.), Food analysis (3rd ed., pp 387–399). NY, USA: Kluwer.

    Google Scholar 

  • Wilson, R. H., Colquhoun, I. J., & Kemsley, E. K. (2001). Screening food products for authenticity using infrared spectroscopy. Application note 54-55. The Institute of Food Research, Norwich Research Park, Colney, Norwich, UK.

  • Wittrup, C., & Nørgaard, L. (1998). Rapid near infrared spectroscopic screening of chemical parameters in semi-hard cheese using chemometrics. Journal of Dairy Science, 81, 1803–1809.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Biosystems Engineering, School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin 4, Ireland

    Tony Woodcock, Colette C. Fagan & Colm P. O’Donnell

  2. Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland

    Tony Woodcock & Gerard Downey

Authors
  1. Tony Woodcock
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Colette C. Fagan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Colm P. O’Donnell
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Gerard Downey
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Colette C. Fagan.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Woodcock, T., Fagan, C.C., O’Donnell, C.P. et al. Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity. Food Bioprocess Technol 1, 117–129 (2008). https://doi.org/10.1007/s11947-007-0033-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-007-0033-y

Keywords

Search

Navigation