In-Process Analysis of Fat and Dry Matter in Cheese: An Application Note

The international cheese market produces billions of pounds of cheese annually, making it one of the largest food industries worldwide. Cheese and other dairy products are regularly tested for components like fat, moisture, protein, and dry matter content. These factors affect the taste, price, and manufacturability of the cheese—making their prediction critical. In the current study, a cheese producer needed to be able to quickly examine and accurately predict the amounts of fat and dry matter in cheese products.

Current protocols for the prediction of components like fat involve the Babcock method. This method uses concentrated sulfuric acid to break dairy components down before analysis. In addition, the Babcock procedure requires a skilled operator running multiple samples destructively in order to give an average number for each component. Procedures like the Babcock method are not only time consuming, but require hazardous materials. In addition, they destroy the sample being analyzed so the sampling methodology cannot be designated as truly representative of the whole.

Dry matter analyses use infra-balances or microwave driers that are rapid, but their accuracy is inferior than even classical gravimetric determination.

The amount of time, materials, and labor involved with testing cheese on a large scale can be greatly reduced by incorporating analytical QC solutions like FT-NIR into the testing protocol. For example, the Thermo Scientific Antaris FT-NIR analyzer provides accurate alternative to current testing protocols for cheese. FT-NIR testing can be extended to other components like moisture or protein that involves another complicated testing protocol, the Kjeldahl method. The Antaris FT-NIR analyzer allows for the collection of a single spectrum in less than 60 seconds without damaging the sample. In addition, multivariate analysis techniques allow the user to predict multiple components (properties) of the cheese from the same single spectrum.

It is necessary to stress that this study used different kinds of processed cheeses—non-fat, middle fatty, fatty, all with different flavors and additives. Differences in temperature of the samples were also intentionally ignored because any precollection treatment of the samples eliminates the advantage of FT-NIR’s speed of determination.


Blends of 50–200 kg of raw materials (water, butter, cottage cheese, and additives) were tested for fat content and dry matter during agitation in melting pots. Hot aliquots of processed cheese were scanned using the Antaris FT-NIR analyzer from 4000 to 10,000 cm-1 at a resolution of 8 cm-1. Eighty scans were taken per sample resulting in an acquisition time of approximately one minute. Each sample was placed on the integrating sphere sapphire window and collected three times. The window was cleaned in between measurements using 96 percent ethanol and dried before each sample. Spectral averaging was then used for the three replicate measurements for both standard and challenge samples to achieve an average component value.Figure 1: Cheese standards

Calibration models for the data were developed using the Thermo Scientific TQ Analyst chemometric analysis software. The model used a constant pathlength and a first derivative treatment of the spectral data without smoothing. The wavelength range from 4450 to 8700 cm-1 was used with a one-point baseline. The number of standards used in the calibrations was 477 for fat and 479 for dry matter.

Results and Discussion

Figure 1 at top shows NIR spectra of some of the standards used in the calibration. There are broad, highly-absorbing water peaks around 5000 cm-1 (combination band) and 7000 cm-1 (overtone). There are also relatively sharp C-H combination bands Figure 2: Calibration curve for fatfrom 4230 to 4490 cm-1 and second overtones of C=O groups from 5620 to 5950 cm-1. In addition, there is a considerable amount of scattering from these samples evidenced by the baseline offsets.

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