The authors of a recent study (here – purchase required) developed a portable and non-destructive NIR model to classify and identify artisan butter cheeses that had been adulterated with soya oil. They developed the multivariate model using cheeses manufactured under laboratory supervision (both authentic and intentionally adulterated) and also market cheeses that had been confirmed as adulterated by fatty acid analysis. They concluded that routine nutritional proximates analysis or simple colour tests are insufficient for detecting this type of adulteration but that an NIR multivariate model is effective.
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