Measurement of water-holding capacity in fermented milk using near-infrared spectroscopy combined with chemometric methods

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Measurement of water-holding capacity in fermented milk using near-infrared spectroscopy combined with chemometric methods. / Havmand, Pernille Uma; Zachariassen, Lau Gustav; Ipsen, Richard; Poulsen, Vera Kuzina.

In: Journal of Dairy Research, Vol. 89, No. 2, 2022, p. 194-200.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Havmand, PU, Zachariassen, LG, Ipsen, R & Poulsen, VK 2022, 'Measurement of water-holding capacity in fermented milk using near-infrared spectroscopy combined with chemometric methods', Journal of Dairy Research, vol. 89, no. 2, pp. 194-200. https://doi.org/10.1017/S0022029922000279

APA

Havmand, P. U., Zachariassen, L. G., Ipsen, R., & Poulsen, V. K. (2022). Measurement of water-holding capacity in fermented milk using near-infrared spectroscopy combined with chemometric methods. Journal of Dairy Research, 89(2), 194-200. https://doi.org/10.1017/S0022029922000279

Vancouver

Havmand PU, Zachariassen LG, Ipsen R, Poulsen VK. Measurement of water-holding capacity in fermented milk using near-infrared spectroscopy combined with chemometric methods. Journal of Dairy Research. 2022;89(2):194-200. https://doi.org/10.1017/S0022029922000279

Author

Havmand, Pernille Uma ; Zachariassen, Lau Gustav ; Ipsen, Richard ; Poulsen, Vera Kuzina. / Measurement of water-holding capacity in fermented milk using near-infrared spectroscopy combined with chemometric methods. In: Journal of Dairy Research. 2022 ; Vol. 89, No. 2. pp. 194-200.

Bibtex

@article{97509922ed8349c68ff499994ca38739,
title = "Measurement of water-holding capacity in fermented milk using near-infrared spectroscopy combined with chemometric methods",
abstract = "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. ",
keywords = "Lactic acid bacteria (LAB), Near-infrared spectroscopy (NIR), Partial least-squares-discriminant analysis (PLS-DA), Water-holding capacity (WHC)",
author = "Havmand, {Pernille Uma} and Zachariassen, {Lau Gustav} and Richard Ipsen and Poulsen, {Vera Kuzina}",
note = "Publisher Copyright: {\textcopyright} The Author(s), 2022. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.",
year = "2022",
doi = "10.1017/S0022029922000279",
language = "English",
volume = "89",
pages = "194--200",
journal = "Journal of Dairy Research",
issn = "0022-0299",
publisher = "Cambridge University Press",
number = "2",

}

RIS

TY - JOUR

T1 - Measurement of water-holding capacity in fermented milk using near-infrared spectroscopy combined with chemometric methods

AU - Havmand, Pernille Uma

AU - Zachariassen, Lau Gustav

AU - Ipsen, Richard

AU - Poulsen, Vera Kuzina

N1 - Publisher Copyright: © The Author(s), 2022. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.

PY - 2022

Y1 - 2022

N2 - 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.

AB - 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.

KW - Lactic acid bacteria (LAB)

KW - Near-infrared spectroscopy (NIR)

KW - Partial least-squares-discriminant analysis (PLS-DA)

KW - Water-holding capacity (WHC)

U2 - 10.1017/S0022029922000279

DO - 10.1017/S0022029922000279

M3 - Journal article

C2 - 35388774

AN - SCOPUS:85128411432

VL - 89

SP - 194

EP - 200

JO - Journal of Dairy Research

JF - Journal of Dairy Research

SN - 0022-0299

IS - 2

ER -

ID: 307754887