Havmand Pernille Uma, Zachariassen Lau Gustav, Ipsen Richard, Poulsen Vera Kuzina
Department of Food Science, University of Copenhagen, Copenhagen, Denmark.
Microbial Screening, Discovery, Chr. Hansen A/S, Hoersholm, Denmark.
J Dairy Res. 2022 Apr 7:1-7. doi: 10.1017/S0022029922000279.
We investigated the use of near-infrared spectroscopy (NIR) for measuring water-holding capacity (WHC) in fermented milk. Increased WHC ensures improved texture and decreased syneresis in fermented dairy products and also improves cheese yield. NIR combined with partial least-squares-discriminant analysis (PLS-DA) was found to be a promising rapid and non-invasive method with no pretreatment of the samples for prediction of WHC in fermented milk samples. Analysis of the chemical bonds in the region 10 700-4500 cm-1 (935-2200 nm) of the electromagnetic spectrum was able to distinguish between samples with high vs. low WHC. This technique was successfully used to screen different strains of lactic acid bacteria for their ability to provide fermented milk with increased WHC, which is of great importance for use in various dairy products.
我们研究了使用近红外光谱法（NIR）来测量发酵乳中的持水能力（WHC）。持水能力的提高可确保发酵乳制品的质地得到改善，脱水收缩减少，同时还能提高奶酪产量。结果发现，近红外光谱结合偏最小二乘判别分析（PLS-DA）是一种很有前景的快速且非侵入性的方法，无需对样品进行预处理即可预测发酵乳样品中的持水能力。对电磁光谱中10700 - 4500 cm-1（935 - 2200 nm）区域的化学键进行分析，能够区分持水能力高的样品和低的样品。该技术已成功用于筛选不同的乳酸菌菌株，以评估它们为发酵乳提供更高持水能力的能力，这对于各种乳制品的应用非常重要。
