Raman and mid-infrared spectroscopy to assess changes in Cheddar cheese with maturation

Infrared spectroscopy and Raman spectroscopy, when applied to food samples, have the unique ability to interrogate their chemical structure. In this research, Raman and mid-infrared (MIR) spectroscopy in conjunction with selected chemometrics approaches were used to investigate the effects of ageing on the protein structure in Cheddar cheese. The results illustrate the potential of Raman confocal imaging and MIR spectroscopy for an understanding of chemical changes in complex dairy matrices.

Automated summary

Infrared spectroscopy and Raman spectroscopy were used to analyze food samples and study their chemical structure. This research focused on the effects of ageing on the protein structure in Cheddar cheese using Raman and mid-infrared (MIR) spectroscopy combined with chemometrics approaches. The results demonstrate the potential of Raman confocal imaging and MIR spectroscopy in understanding chemical changes in complex dairy matrices.