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  • In our work we occupied by monitoring basic chemical composition of fresh goat's cheeses over a period of lactation from April to November. The samples were analysed every 14 days. With reference methods were defined indexes: dry matter, fat, pH, NaCl, titrable acidity (SH). The samples were measured at FT NIR spectrometer in reflectance mode with resolution 8 and number of scans 100. Calibration models were made with help partial least squares (PLS) methods. The models were checked with cross-validation. The values of correlation coefficient of calibration were as follows: dry matter 0.810; fat 0.825; pH 0.959; titrable acidity 0.953; NaCl 0.964. The values of correlation coefficient of validation on the integration sphere were as follows: dry matter 0.671; fat 0.669; pH 0.659; titrable acidity 0.901; NaCl 0.867. Results of this study indicate that FT NIR spectroscopy can be used for a rapid analysis of basic chemical composition of fresh goat's cheeses. Values of calibration coefficient of variation (CCV) and prediction coefficient of variation (PCV) in calibration models of analysis of contents of NaCl moderately exceeded boundary values (5,79; 11.15).
  • In our work we occupied by monitoring basic chemical composition of fresh goat's cheeses over a period of lactation from April to November. The samples were analysed every 14 days. With reference methods were defined indexes: dry matter, fat, pH, NaCl, titrable acidity (SH). The samples were measured at FT NIR spectrometer in reflectance mode with resolution 8 and number of scans 100. Calibration models were made with help partial least squares (PLS) methods. The models were checked with cross-validation. The values of correlation coefficient of calibration were as follows: dry matter 0.810; fat 0.825; pH 0.959; titrable acidity 0.953; NaCl 0.964. The values of correlation coefficient of validation on the integration sphere were as follows: dry matter 0.671; fat 0.669; pH 0.659; titrable acidity 0.901; NaCl 0.867. Results of this study indicate that FT NIR spectroscopy can be used for a rapid analysis of basic chemical composition of fresh goat's cheeses. Values of calibration coefficient of variation (CCV) and prediction coefficient of variation (PCV) in calibration models of analysis of contents of NaCl moderately exceeded boundary values (5,79; 11.15). (en)
Title
  • The determination of chemical composition of fresh goat's cheeses using of FT NIR spectroscopy
  • The determination of chemical composition of fresh goat's cheeses using of FT NIR spectroscopy (en)
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  • The determination of chemical composition of fresh goat's cheeses using of FT NIR spectroscopy
  • The determination of chemical composition of fresh goat's cheeses using of FT NIR spectroscopy (en)
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  • RIV/62156489:43210/09:00150634!RIV12-MSM-43210___
http://linked.open...avai/riv/aktivita
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  • P(2B08069)
http://linked.open...iv/cisloPeriodika
  • 4
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  • 309886
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  • RIV/62156489:43210/09:00150634
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  • fat; acidy; goat's cheese; dry matter; near-infrared spectroscopy; chemical composition (en)
http://linked.open.../riv/klicoveSlovo
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  • HU - Maďarsko
http://linked.open...ontrolniKodProRIV
  • [9AA7AADF30C6]
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  • Animal Welfare, Ethology and Housing Systems
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http://linked.open...vavai/riv/projekt
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http://linked.open...v/svazekPeriodika
  • 5
http://linked.open...iv/tvurceVysledku
  • Šustová, Květoslava
  • Lužová, Táňa
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  • 1786-8440
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  • 43210
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