Food chemistry
Targeted iPLS for the prediction of cheese-making traits from individual milk spectra.
Arnaud Molle, Claudio Cipolat-Gotet, Giorgia Stocco
Published: 202610.1016/j.foodchem.2026.148030
Abstract
This study investigates the potential of the Targeted interval Partial Least Squares (iPLS) models for predicting cheese-making traits from individual milk mid-infrared spectra through high-resolution Fourier-transform infrared spectroscopy. Traditio…
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