Application of UV-visible and near-infrared spectroscopies for the assessment of lysozyme addition, season of production and cow feeding in Grana Padano PDO cheese

The objective of this study was to assess the robustness of UV-visible (colorimeter) and near-infrared spectroscopy (FoodScan, NIRS DS2500 and SCiO) to discriminate Grana Padano PDO cheese manufactured in different seasons and according to different production protocols. Lysozyme addition was predicted with sensitivity from 0.52 (SCiO) to 0.73 (colorimeter). Colorimeter, FoodScan and NIRS DS2500 had the best sensitivity (1.00) to discriminate season of production. FoodScan had the best sensitivity to discriminate cow feeding (0.94). The present study is a prelude to the development of rapid and cost-effective strategies to assess cheese quality and authenticity.