PT  - JOURNAL ARTICLE
AU  - KRÁLOVÁ, Michaela
AU  - PROCHÁZKOVÁ, Zuzana
AU  - SVOBODOVÁ, Veronika
AU  - MAŘICOVÁ, Eva
AU  - JANŠTOVÁ, Bohumíra
AU  - VORLOVÁ, Lenka
TI  - Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy
DP  - 2014 Feb 28
TA  - Czech Journal of Food Sciences
PG  - 31--36
VI  - 32
IP  - 1
AID - 10.17221/525/2012-CJFS
IS  - 12121800
AB  - We used the discriminant analysis of curd cheese during storage by Fourier transform near infrared spectroscopy method (FT-NIRs). Olomouc curd cheese samples were stored at 5 and at 20°C during seven weeks. The spectra of samples were measured at the integration sphere in reflectance mode with the use of a compressive cell in the spectral range of 10 000-4000 cm<sup>-1</sup> with 100 scans. Ten principal components were used for all the calibration models. Great similarity between the samples stored at 5 and 20°C was found. Twelve samples stored at 20°C for 1 week and 2 samples stored at 20°C for 2 weeks were classified as samples stored at 5°C. Different results were found out by comparing the storage time. 100% variability was described between the spectra scanned in different weeks of storage at 5°C and 99.9% variability was obtained for the samples stored at 20°C. Thus, the discriminant analysis of Olomouc curd cheese by FT-NIRs is a suitable method for the determination of ripening time.