Využití FT NIR spektroskopie v mlékárenském průmyslu

The aim of this thesis was to verify and evaluate the possibilities of FT NIR spectroscopy usage in dairy industry. The quantitative calibrations were developed to determinate concentration or physical parameter of sheep and goat milk, ice cream, Olomouc curd-cheese, dry sweet whey, rennet and made curds. Moisture content or dryness (for the nature of the product), fat, protein, lactose etc. as well as some other minority components such as fatty acid or physical properties (pH and titrable acidity) were established as the reference methods of the major components. All samples were measured by the spectrophotometer FT NIR Antaris. The calibration models for each component were created by using Partial least squares (PLS) algorithm and Discriminant analysis. Very good results were obtained for almost all the calibrations where all the correlation coefficients were between 0.858 to 0.999. By using discriminant analysis in order to obtain qualitative evaluation of products we were verifying the ability of FT NIR spectrophotometer to classify analyzed spectrum in to pre-defined classes and thus to determine differences by Olomouc curd-cheese, rennet and courds. The results of this thesis confirm the suitability of FT NIR spectroscopy for quantitative and also qualitative properties of raw materials, intermediate products, as well as final products