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