Applied Chemistry and Environmental Science, School of Science, Royal Melbourne Institute of Technology University, Melbourne, VIC 3001, Australia.
Biosciences and Food Technology, School of Science, Royal Melbourne Institute of Technology University, Bundoora, VIC 3083, Australia.
Molecules. 2023 Dec 12;28(24):8051. doi: 10.3390/molecules28248051.
Cheese is a nutritious dairy product and a valuable commodity. Internationally, cheddar cheese is produced and consumed in large quantities, and it is the main cheese variety that is exported from Australia. Despite its importance, the analytical methods to that are used to determine cheese quality rely on traditional approaches that require time, are invasive, and which involve potentially hazardous chemicals. In contrast, spectroscopic techniques can rapidly provide molecular information and are non-destructive, fast, and chemical-free methods. Combined with partner recognition methods (chemometrics), they can identify small changes in the composition or condition of cheeses. In this work, we combined FTIR and Raman spectroscopies with principal component analysis (PCA) to investigate the effects of aging in commercial cheddar cheeses. Changes in the amide I and II bands were the main spectral characteristics responsible for classifying commercial cheddar cheeses based on the ripening time and manufacturer using FTIR, and bands from lipids, including β'-polymorph of fat crystals, were more clearly determined through changes in the Raman spectra.
奶酪是一种营养丰富的乳制品，也是一种有价值的商品。在国际上，切达奶酪的产量和消费量都很大，是澳大利亚主要的出口奶酪品种。尽管如此，用于确定奶酪质量的分析方法仍然依赖于传统方法，这些方法既耗时又具有侵入性，而且还涉及到潜在的危险化学品。相比之下，光谱技术可以快速提供分子信息，而且是非破坏性的、快速的、无化学物质的方法。与合作伙伴识别方法（化学计量学）相结合，它们可以识别奶酪组成或状态的微小变化。在这项工作中，我们结合傅里叶变换红外（FTIR）和拉曼光谱以及主成分分析（PCA）来研究商业切达奶酪老化的影响。酰胺 I 和 II 带的变化是使用 FTIR 基于成熟时间和制造商对商业切达奶酪进行分类的主要光谱特征，而通过拉曼光谱的变化可以更清楚地确定来自脂质的带，包括脂肪晶体的β'-多晶型。
