6533b82cfe1ef96bd128fb23
RESEARCH PRODUCT
DETERMINAZIONE DI PARAMETRI CHIMICI MEDIANTE TECNOLOGIA NIR (FOODSCAN™ DAIRY ANALYSER) IN CAMPIONI DI FORMAGGIO “CACIOCAVALLO PALERMITANO"
Ml ScatassaV MiragliaA CarrozzoB DucatoF LazzaraG Lo DicoI. MancusoMassimo Todarosubject
Settore AGR/19 - Zootecnica SpecialeCaciocavallo Palermitano cheese Foodscan chemical parametersdescription
The aim of the study was to evaluate the “Global Cheese” calibration for FoodScan ™ Dairy Analyser by Foss to determination chemical and nutritional characteristics of “Caciocavallo Palermitano” cheese: fat, protein, chloride, total solids and humidity. A total of 42 samples of “Caciocavallo Palermitano” were analyzed by two methods: FoodScan™ and the official chemical methods. The statistics used for the comparison of the methods showed a more than good capacity of analysis of the NIT method. Therefore FoodScan ™ is a valuable tool to support the activities of analysis of dairy products.
year | journal | country | edition | language |
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2012-01-01 |