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Galdino IKCPO, Salles HO, Dos Santos KMO, et al. Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS). PeerJ. 2020;8:e8619doi: 10.7717/peerj.8619.
Galdino, I. K. C. P. O., Salles, H. O., Dos Santos, K. M. O., Veras, G., & Alonso Buriti, F. C. (2020). Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS). PeerJ, 8e8619. https://doi.org/10.7717/peerj.8619
Galdino, Isadora Kaline Camelo Pires de Oliveira, et al. "Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS)." PeerJ vol. 8 (2020): e8619. doi: https://doi.org/10.7717/peerj.8619
Galdino IKCPO, Salles HO, Dos Santos KMO, Veras G, Alonso Buriti FC. Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS). PeerJ. 2020 Feb 12;8:e8619. doi: 10.7717/peerj.8619. eCollection 2020. PMID: 32095381; PMCID: PMC7023836.
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PeerJ. 2020 Feb 12;8:e8619. doi: 10.7717/peerj.8619. eCollection 2020.

Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS).

PeerJ

Isadora Kaline Camelo Pires de Oliveira Galdino, Hévila Oliveira Salles, Karina Maria Olbrich Dos Santos, Germano Veras, Flávia Carolina Alonso Buriti

Affiliations

  1. Centro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil.
  2. Embrapa Caprinos e Ovinos, Empresa Brasileira de Pesquisa Agropecuária, Sobral, Ceará, Brazil.
  3. Embrapa Agroindústria de Alimentos, Empresa Brasileira de Pesquisa Agropecuária, Rio de Janeiro, Rio de Janeiro, Brazil.
  4. Centro de Ciências e Tecnologia, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil.

PMID: 32095381 PMCID: PMC7023836 DOI: 10.7717/peerj.8619

Abstract

BACKGROUND: In Brazil, over the last few years there has been an increase in the production and consumption of goat cheeses. In addition, there was also a demand to create options to use the whey extracted during the production of cheeses. Whey can be used as an ingredient in the development of many products. Therefore, knowing its composition is a matter of utmost importance, considering that the reference methods of food analysis require time, trained labor and expensive reagents for its execution.

METHODS: Goat whey samples produced in winter and summer were submitted to proximate composition analysis (moisture, total solids, ashes, proteins, fat and carbohydrates by difference) using reference methods and near infrared spectroscopy (NIRS). The spectral data was preprocessed by baseline correction and the Savitzky-Golay derivative. The models were built using Partial Least Square Regression (PLSR) with raw and preprocessed data for each dependent variable (proximate composition parameter).

RESULTS: The average whey composition values obtained using the referenced methods were in accordance with the consulted literature. The composition did not differ significantly (

© 2020 Galdino et al.

Keywords: By-product upgrading; Chemometric analysis; Dairy; Food analysis; Seasonal composition

Conflict of interest statement

The authors declare that they have no competing interests.

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