Table 4.
Statistical parameters of the established PLS-R models for moisture and fat content. CV denotes cross-validated models.
| Content | State of the Cheese | PC (CV) | R2 (CV) | RMSE/% | SEP/% | RPD |
|---|---|---|---|---|---|---|
| Moisture | Whole pieces | 4 | 0.972 | 0.949 | 1.050 | 5.453 |
| Grated cheese | 4 | 0.977 | 0.834 | 1.102 | 5.034 | |
| Fat | Whole pieces | 4 | 0.988 | 0.950 | 0.785 | 11.448 |
| Grated cheese | 4 | 0.982 | 1.118 | 0.779 | 10.779 |
PC—Principle components; R2—Coefficient of determination; RMSE—Root mean square error; SEP—Standard error of prediction; RPD—Ratio of performance to deviation.