Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Discriminating traditional Coalho cheese by origin is important to ensure authenticity. The middle and near infrared spectroscopy and analytical measures associated with different chemometric approaches were used to characterise and discriminate Coalho cheese from different mesoregions of the State of Bahia, Brazil. Principal Component Analysis and Linear Discriminant Analysis were able to show the difference between cheeses. where better discrimination was observed using near infrared spectroscopy, which formed distinct groups by region and correct classification up to 90.00%. The infrared spectroscopy, especially the near infrared, showed to be very useful in the quick discrimination of cheeses according to their origin.