Comparison of two infrared spectroscopic methods for cheese analysis

Two infrared spectroscopic methods, optothermal near infrared (NIR) spectroscopy and Fourier transform mid-infrared-attenuated total reflection (FTIR-ATR) spectroscopy, were applied to 24 cheese samples in order to obtain protein, fat and moisture contents. Reference values of the protein, fat and moisture contents in weight percent were obtained using standard wet chemistry analysis. Prediction correlation coefficients between 0.93 and 0.96 and standard errors of prediction between 2% and 5% were obtained using optothermal spectroscopy while the corresponding values for FTIR-ATR were 0.81–0.92 and 4–9%. Inhomogeneities in the cheeses, primarily due to the fat droplets, are probably the main reason for the differences in the error sizes. The superior results for optothermal spectroscopy are the more attractive because the instrument is easier to use than the FTIR-ATR instrument, it provides results more quickly with simpler statistical analysis and it is more compact and robust.