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Utilization of front-face fluorescence spectroscopy for analysis of process cheese functionality
S K Garimella Purna1, L A Prow, L E Metzger
1MN-SD Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108, USA.
Journal of Dairy Science
|January 18, 2005
Summary
Front-face fluorescence spectroscopy (FFFS) can predict process cheese meltability. This technique correlates spectral data of tryptophan with meltability index, offering a novel analysis method for cheese products.
Area of Science:
- Food Science
- Analytical Chemistry
- Spectroscopy
Background:
- Process cheese meltability is a critical quality attribute.
- Predicting meltability often requires complex rheological measurements.
- Developing faster, non-destructive analytical methods is desirable.
Purpose of the Study:
- To assess the feasibility of front-face fluorescence spectroscopy (FFFS) for predicting process cheese meltability.
- To correlate fluorescence spectral data with meltability index measured by rheometry.
Main Methods:
- Analyzed 27 commercial process cheese samples using dynamic stress rheometry to determine meltability index.
- Collected fluorescence spectra of tryptophan (290 nm excitation; 305-400 nm emission) at 20°C using FFFS.
- Applied multivariate statistical analysis, including partial least square regression, to correlate spectral data with meltability.
Main Results:
- Achieved a high correlation coefficient (0.93) between fluorescence spectra and cheese meltability.
- Identified spectral regions (335-350 nm and 385-400 nm) with the strongest correlation.
- Observed a negative correlation between tryptophan peak height and meltability index, potentially linked to emulsion hydrophobicity.
Conclusions:
- FFFS is a feasible technique for predicting process cheese meltability.
- Melt properties are related to molecular structure measurable by FFFS.
- FFFS offers a potential non-destructive method for quality control in process cheese production.