Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions

Figure 5

Principal component analysis of the selected wavelength spectra of the 15 samples of Pecorino (■), Gouda (▲), and ewes’ ripe (●) varieties of cheese. (a) Score plot. (b) Loading plot. M: months.

(a)

(b)