Table 1: Major components determined by FT-NIR in 24 samples of Serra Estrela cheese.
Values presented as mean ± standard deviation; FT-NIR: near infrared spectroscopy; SE: Serra Estrela.
| FT-NIR parameters (%) |
Humidity | Total fat | Total protein | Salt |
SE cheese | 48.91±3.22 | 23.84±4.45 | 21.96±2.30 | 1.18±0.36 |