APPLICATION BRIEF

Cheese analysis with Near Infrared Spectroscopy (NIR)

Introduction

Analysis of moisture, fat, protein, salt, and pH is of great importance to cheese plants. Quick and accurate control of these constituents ensure product quality, help optimize processes and lead to significant savings for the producer. The Near Infrared Spectroscopy (NIR) technique is well-suited for cheese analysis, but past instrument limitations have not allowed users to reap the full benefits of the technology. This application brief demonstrates how PerkinElmer DA 7250 is ideally suited for analysis of moisture, fat, salt, protein content and pH of cheese with very high accuracy in only six seconds.