About: The determination of chemical composition of fresh goat's cheeses using of FT NIR spectroscopy

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	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)
skos:prefLabel	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)
skos:notation	RIV/62156489:43210/09:00150634!RIV12-MSM-43210___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(2B08069)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Šustová, Květoslava Lužová, Táňa
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Mendelova univerzita v Brně / Agronomická fakulta
http://linked.open...dnocenehoVysledku	309886
http://linked.open...ai/riv/idVysledku	RIV/62156489:43210/09:00150634
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	fat; acidy; goat's cheese; dry matter; near-infrared spectroscopy; chemical composition (en)
http://linked.open.../riv/klicoveSlovo	goat's cheese chemical composition fat near-infrared spectroscopy acidy dry matter
http://linked.open...odStatuVydavatele	HU - Maďarsko
http://linked.open...ontrolniKodProRIV	[9AA7AADF30C6]
http://linked.open...i/riv/nazevZdroje	Animal Welfare, Ethology and Housing Systems
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...vavai/riv/projekt	Relationship research of contaminant microflora and biogenic amines as the risk toxicants in the system of cheese health unexceptionability on the consumer market
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	5
http://linked.open...iv/tvurceVysledku	Šustová, Květoslava Lužová, Táňa
issn	1786-8440
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	43210
is http://linked.open...avai/riv/vysledek of	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

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