Nutritional Indicators Combined with PCA to Identify the Types of Cheese
This article determined the content of protein,fat,and unsaturated fatty acids in cheese and processed cheese,and used principal component analysis to distinguish between cheese and processed cheese samples.The results showed that the protein and fat content of the cheese series were generally higher than those of the processed cheese series,and the average unsaturated fatty acid content of the processed cheese was slightly lower than that of the cheese series.After refining the information of protein,fat,and unsaturated fatty acids through principal component analysis,accurate identification of cheese types can be effectively achieved.The method of combining nutritional indicators with principal component analysis to identify cheese types not only helps improve the quality and yield of cheese,but also provides consumers with more accurate nutritional information.
NETL
NSTL
万方数据
