investigating the production process of dairy products by infrared spectroscopy and chemometrics

Abstract: the increasing growth and development of the dairy industry requires quality control over the production process of these products. therefore, improving the quality of these products will lead to savings for manufacturers and customer satisfaction. as a result, using optimal methods of quality evaluation of dairy products with the quality of the final products is recommended. infrared spectroscopy has been extensively used in dairy products quality [1, 2]. in this study, the main and effective components of the fermentation process during the formation and production of cheese in the initial coagulation of milk and its maturity for 90 days using infrared spectroscopy in near and infrared regions to detect tissue factors cheeses were examined. also, infrared spectroscopy has the ability to detect several compounds in a sample and does not require any reaction and is a non-destructive and non-invasive method. the sample tested in this study was prepared during the cheese formation process and in the next stage, spectroscopy was performed. 42 samples were selected by first 30 samples in the initial coagulation of milk and 12 other samples on days 1, 7, 30 and 90 during the cheese ripening period with three repetitions for each sample for spectroscopy. infrared spectroscopy relies on multivariate analysis methods to quantify and identify the desired components in a compound. multivariate analysis can simplify complex data and reveal hidden information, and also analysis can be done in both quantitative and qualitative forms, which is based on the science of chemistry. mcr-als chemometric technique was used to obtain spectral and concentration profiles.