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Simultaneous Quantification of Fat and Water Content in Cheese by TD-NMR

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Abstract

The usefulness of a one-step time domain nuclear magnetic resonance (TD-NMR) method for the simultaneous quantification of fat and water content in cheese has been evaluated. The proposed method consists of a combined relaxation analysis, where the magnetization at a certain time is determined by both the longitudinal (T 1) and the transverse (T 2) NMR relaxation processes. Calibration models for fat and water quantification in cheese were constructed using partial least square regression in the whole spectral region, evaluated by cross-validation and subsequently tested with external samples. The results were compared with fat and water values determined by means of IDF standard norms 5A (IDF 1969) and 4A (IDF 1982). The proposed TD-NMR methodology allowed a satisfactory determination of fat and water content in cheese samples (root mean square errors ≤1 % and determination coefficients ≥0.98) of different origins (Mallorca and Menorca), cheese makers, milk treatments (raw and pasteurized), and ripening stages (fresh, half-ripened, ripened, and old-ripened).

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Acknowledgments

The authors would like to acknowledge the financial support provided by the Balearic Government and European Regional Development Found (FEDER) (57/2011) and by the Spanish Government through the MEC (AP-2005-4847) and the MICINN (DPI2009 1449 C04-02).

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Authors and Affiliations

  1. Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122, Palma de Mallorca, Spain

    A. Castell-Palou, C. Rosselló, A. Femenia & S. Simal

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  1. A. Castell-Palou
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  2. C. Rosselló
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  3. A. Femenia
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  4. S. Simal
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Correspondence to S. Simal.

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Castell-Palou, A., Rosselló, C., Femenia, A. et al. Simultaneous Quantification of Fat and Water Content in Cheese by TD-NMR. Food Bioprocess Technol 6, 2685–2694 (2013). https://doi.org/10.1007/s11947-012-0912-8

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  • DOI: https://doi.org/10.1007/s11947-012-0912-8

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