Sampling Technique for Cheese Analysis by FTIR Spectroscopy

A microtome sampling technique was used prior to cheese analysis with FTIR spectroscopy. Well separated fat‐ and protein‐related bands were obtained in the spectra of Cheddar and Mozzarella cheese samples. The absorbancy intensity of fat‐ and protein‐related bands increased with an increase in fat and protein contents. This technique could be used to study the chemical groups and to rapidly determine fat and protein in cheese samples.