The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow's, ewe's and goat's) with different ripening times using near infrared spectroscopy with a fibre-optic probe

► The main goals of this work can be encapsulated as follows: ► The development of a fast method to determine mineral composition of chesses. ► The use of near infrared spectroscopy to determine this mineral composition of chesses. ► The use of cheese without sample treatment. ► The use of a fibre optic probe to record these spectra.