The Effect of Simple Extraction Method on Measurement Performance in Monitoring the Fatty Acid Profile of White Cheese with FTIR Spectrometer

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dc.contributor.authorYaman, Hülya
dc.date.accessioned2024-09-25T20:12:31Z
dc.date.available2024-09-25T20:12:31Z
dc.date.issued2022
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractDuring cheese ripening many biochemical reactions occur, including hydrolysis of fat, lactose metabolism, and protein breakdown. The aim of this study is to compare the direct measurement method from cheese with simple extraction methods in determining the hydrolysis of fats by FTIR spectroscopy. For this purpose, white cheese samples were produced, ripened for 60 days and analysed at 20-day intervals. The content of fatty acids was determined by gas chromatography, while its estimation was performed using Partial Least Squares Regression (PLSR). As a result, the PLSR performance obtained from fat extract samples by FTIR spectroscopy was shown higher values than the performance obtained from the direct measurement from cheese. It has been shown that simple extraction methods provide higher performance in FTIR spectroscopic measurements made from cheese.en_US
dc.identifier.doi10.24925/turjaf.v10i7.1224-1229.5131
dc.identifier.endpage1229en_US
dc.identifier.issn2148-127X
dc.identifier.issue7en_US
dc.identifier.startpage1224en_US
dc.identifier.trdizinid1127442en_US
dc.identifier.urihttps://doi.org/10.24925/turjaf.v10i7.1224-1229.5131
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1127442
dc.identifier.urihttps://hdl.handle.net/20.500.12491/14487
dc.identifier.volume10en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzYK_20240925en_US
dc.titleThe Effect of Simple Extraction Method on Measurement Performance in Monitoring the Fatty Acid Profile of White Cheese with FTIR Spectrometeren_US
dc.typeArticleen_US

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