The use of near-infrared reflectance spectrometry method for fast determination of water content in cheeses is the main aid of the presented work. Experiments were carried out for 25 samples of cottage cheeses and 15 samples of hard ripened cheese. The obtained results proved the high statistical correlation between values of spectrum reflectance and the content of water in the checked samples. The precision of both methods is practically the same but the NIR method is much faster. It gives a chance for use of the NIR method as the real process control method (on-line method).

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