método da espectroscopia no infravermelho para análise dos soros de queijos de minas padrão e prato

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ID: 224267
2011
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Abstract
An electronic equipment based on the infrared spectroscopy was evaluated to measure the whey composition in "Minas padrão" and "prato" cheeses. The results for fat, protein, and total solids using infrared instrument based on filters and using standard methods were compared. There were differences between the values obtained from both analytical methods, and since compounds formed during heating of the analyzed whey may have interfered with infrared spectrum readings, a linear transformation of the data was done. After this statistical adjustment, results for "Minas padrão" cheese were equivalent in both infrared and standard methods. For "prato" cheese whey, the difference was significant, even after the adjustment.
Reference Key
pinto2011arquivomtodo Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;F.A. Pinto;L.M. Fonseca;L.R. Abreu;M.R. Souza;D.L.S. Oliveira;L.A. Clementino;E.H.P. Andrade
Journal Environmental research
Year 2011
DOI
10.1590/S0102-09352011000400036
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352011000400036&lng=en&tlng=en
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