K. G. Adamopoulos, A. M. Goula, and H. J. Petropakis, Quality Control During Processing of Feta Cheese???NIR Application, Journal of Food Composition and Analysis, vol.14, issue.4, pp.431-440, 2001.
DOI : 10.1006/jfca.2000.0976

M. J. Adams, K. Latham, N. W. Barnett, and A. Poynton, Calibration models for determining moisture and fat content of processed cheese using near-infrared spectrometry, J. Sci. Food Agric, pp.79-1232, 1999.

R. J. Baer, J. F. Frank, and M. Loewenstein, Compositional analysis of nonfat dry milk by using near infrared diffuse reflectance spectroscopy, J. A. O. C, pp.66-858, 1983.

R. J. Baer, J. F. Frank, M. Loewenstein, and G. S. Birth, Compositional Analysis of Whey Powders Using Near Infrared Diffuse Reflectance Spectroscopy, Journal of Food Science, vol.34, issue.3, pp.959-961, 1983.
DOI : 10.1111/j.1365-2621.1983.tb14940.x

D. Bertrand and C. N. Scotter, Application of Multivariate Analyses to NIR Spectra of Gelatinized Starch, Applied Spectroscopy, vol.46, issue.9, pp.1420-1425, 1992.
DOI : 10.1366/0003702924123665

Y. Bouton, P. Guyot, A. Dasen, and R. Grappin, Activit?? prot??olytique de souches de lactobacilles thermophiles isol??es de levains et de Comt??. II. Applications en sites industriels, II ? Applications en sites industriels, pp.33-46, 1994.
DOI : 10.1051/lait:199414

T. M. Cattaneo, C. Giardina, M. Riva, and R. Giangiacomo, Application of FT-NIR and FT-IR spectroscopy to study the shelf-life of Crescenza cheese, International Dairy Journal, vol.15, issue.6-9, pp.693-700, 2005.
DOI : 10.1016/j.idairyj.2004.07.026

M. Chen, J. Irudayaraj, and D. J. Mcmahon, Examination of Full Fat and Reduced Fat Cheddar Cheese During Ripening by Fourier Transform Infrared Spectroscopy, Journal of Dairy Science, vol.81, issue.11, pp.2791-2797, 1998.
DOI : 10.3168/jds.S0022-0302(98)75837-0

J. Christensen, V. T. Povlsen, and J. Sørensen, Application of Fluorescence Spectroscopy and Chemometrics in the Evaluation of Processed Cheese During Storage, Journal of Dairy Science, vol.86, issue.4, pp.1101-1107, 2003.
DOI : 10.3168/jds.S0022-0302(03)73692-3

J. Christensen, M. Becker, E. Frederiksen, and C. S. , Fluorescence spectroscopy and PARAFAC in the analysis of yogurt, Chemometrics and Intelligent Laboratory Systems, vol.75, issue.2, pp.201-208, 2005.
DOI : 10.1016/j.chemolab.2004.07.007

L. ?urda and O. Kukacková, NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture, Journal of Food Engineering, vol.61, issue.4, pp.61-557, 2004.
DOI : 10.1016/S0260-8774(03)00215-2

G. Downey, E. Sheehan, C. Delahunty, D. O-'callaghan, T. Guinee et al., Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy, International Dairy Journal, vol.15, issue.6-9, pp.701-709, 2005.
DOI : 10.1016/j.idairyj.2004.06.013

E. Dufour and A. Riaublanc, Potentiality of spectroscopic methods for the characterisation of dairy products. I. Front-face fluorescence study of raw, heated and homogenised milks, Le Lait, vol.77, issue.6, pp.657-670, 1997.
DOI : 10.1051/lait:1997647

URL : https://hal.archives-ouvertes.fr/hal-00929554

E. Dufour, C. Lopez, A. Riaublanc, M. Riou, and N. , La spectroscopie de fluorescence frontale : une approche non invasive de la structure et des interactions entre les constituants des aliments, Agoral, vol.10, pp.209-215, 1998.

E. Dufour, R. Karoui, and J. O. Bosset, Utilisation de la fluorescence frontale intrinsèque de fromages de type L'Etivaz AOC et Gruyère AOC pour reconnaître leur origine géographique, Trav. Chim. Aliment. Hyg, pp.94-379, 2003.

Y. Etzion, R. Linker, U. Cogan, and I. Shmulevich, Determination of Protein Concentration in Raw Milk by Mid-Infrared Fourier Transform Infrared/Attenuated Total Reflectance Spectroscopy, Journal of Dairy Science, vol.87, issue.9, pp.2779-2788, 2004.
DOI : 10.3168/jds.S0022-0302(04)73405-0

S. Herbert, Caractérisation de la structure moléculaire et microscopique de fromages à pâte molle Analyse multivariée des données structurales en relation avec la texture, Thèse, 1999.

S. Herbert, A. Riaublanc, B. Bouchet, D. J. Gallant, and E. Dufour, Fluorescence Spectroscopy Investigation of Acid-or Rennet-Induced Coagulation of Milk, Journal of Dairy Science, vol.82, issue.10, pp.2056-2062, 1999.
DOI : 10.3168/jds.S0022-0302(99)75446-9

S. Herbert, M. Riou, N. Devaux, M. F. Riaublanc, A. Bouchet et al., Monitoring the identity and the structure of soft cheeses by fluorescence spectroscopy, Le Lait, vol.80, issue.6, pp.621-634, 2000.
DOI : 10.1051/lait:2000149

URL : https://hal.archives-ouvertes.fr/hal-00895449

M. Hermida, J. M. Gonzalez, M. Sanchez, and J. L. Rodríguez-otero, Moisture, solids-non-fat and fat analysis in butter by near infrared spectroscopy, International Dairy Journal, vol.11, issue.1-2, pp.93-98, 2001.
DOI : 10.1016/S0958-6946(01)00039-5

J. M. Izco, P. Torre, and Y. Barcina, Ripening of Ossau-Iraty cheese: determination of free amino acids by RP-HPLC and of total free amino acids by the TNBS method, Food Control, vol.11, issue.1, pp.11-18, 2000.
DOI : 10.1016/S0956-7135(99)00031-6

R. Karoui and E. Dufour, Dynamic testing rheology and fluorescence spectroscopy investigations of surface to centre differences in ripened soft cheeses, International Dairy Journal, vol.13, issue.12, pp.973-985, 2003.
DOI : 10.1016/S0958-6946(03)00121-3

R. Karoui, A. Laguet, and E. Dufour, Fluorescence spectroscopy: A tool for the investigation of cheese melting - Correlation with rheological characteristics, Le Lait, vol.83, issue.3, pp.251-264, 2003.
DOI : 10.1051/lait:2003014

URL : https://hal.archives-ouvertes.fr/hal-00895499

R. Karoui, E. Dufour, L. Pillonel, D. Picque, T. Cattenoz et al., Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data, European Food Research and Technology, vol.219, issue.2, pp.219-184, 2004.
DOI : 10.1007/s00217-004-0936-z

R. Karoui, E. Dufour, L. Pillonel, D. Picque, T. Cattenoz et al., Fluorescence and infrared spectroscopies: a tool for the determination of the geographic origin of Emmental cheeses manufactured during summer, Le Lait, vol.84, issue.4, pp.359-374, 2004.
DOI : 10.1051/lait:2004010

URL : https://hal.archives-ouvertes.fr/hal-00895415

R. Karoui, J. O. Bosset, G. Mazerolles, A. Kulmyrzaev, and E. Dufour, Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruy??re and L???Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation, International Dairy Journal, vol.15, issue.3, pp.275-286, 2005.
DOI : 10.1016/j.idairyj.2004.07.006

R. Karoui, E. Dufour, L. Pillonel, E. Schaller, D. Picque et al., The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses, International Dairy Journal, vol.15, issue.3, pp.287-298, 2005.
DOI : 10.1016/j.idairyj.2004.07.005

R. Karoui, B. Martin, and E. Dufour, Potentiality of front-face fluorescence spectroscopy to determine the geographic origin of milks from the Haute-Loire department (France), Le Lait, vol.85, issue.3, pp.223-236, 2005.
DOI : 10.1051/lait:2005008

URL : https://hal.archives-ouvertes.fr/hal-00895553

R. Karoui, A. M. Mouazen, E. Dufour, L. Pillonel, D. Picque et al., Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter, Le Lait, vol.86, issue.1, pp.83-97, 2006.
DOI : 10.1051/lait:2005040

URL : https://hal.archives-ouvertes.fr/hal-00895573

A. Kulmyrzaev and E. Dufour, Determination of lactulose and furosine in milk using front-face fluorescence spectroscopy, Le Lait, vol.82, issue.6, pp.725-735, 2002.
DOI : 10.1051/lait:2002045

URL : https://hal.archives-ouvertes.fr/hal-00895367

A. Kulmyrzaev, E. Dufour, Y. Noël, M. Hannafi, R. Karoui et al., Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics???relationships with rheology properties, International Dairy Journal, vol.15, issue.6-9, pp.669-678, 2005.
DOI : 10.1016/j.idairyj.2004.08.016

M. F. Laporte, R. Martel, and P. Paquin, The Near-infrared Optic Probe for Monitoring Rennet Coagulation in Cow???s Milk, International Dairy Journal, vol.8, issue.7, pp.659-666, 1998.
DOI : 10.1016/S0958-6946(98)00101-0

G. Mazerolles, G. Duboz, and S. Hugot, D??termination des taux d'humidit?? et de mati??re grasse de fromages de type p??te press??e par spectroscopie proche infrarouge en mode transmission, Le Lait, vol.80, issue.3, pp.371-379, 2000.
DOI : 10.1051/lait:2000132

G. Mazerolles, M. F. Devaux, G. Duboz, M. H. Duployer, M. Riou et al., Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening, Le Lait, vol.81, issue.4, pp.509-527, 2001.
DOI : 10.1051/lait:2001148

URL : https://hal.archives-ouvertes.fr/hal-00895355

G. Mazerolles, M. F. Devaux, E. Dufour, E. M. Qannari, and C. Ph, Chemometric methods for the coupling of spectroscopic techniques and for the extraction of the relevant information contained in the spectral data tables, Chemometrics and Intelligent Laboratory Systems, vol.63, issue.1, pp.63-57, 2002.
DOI : 10.1016/S0169-7439(02)00036-9

M. Queen, D. H. Wilson, R. Kinnunen, A. Jensen, and E. P. , Comparison of two infrared spectroscopic methods for cheese analysis, Talanta, vol.42, pp.2007-2015, 1995.

M. Becker, E. Christensen, J. Frederiksen, C. S. Haugaard, and V. K. , Front-Face Fluorescence Spectroscopy and Chemometrics in Analysis of Yogurt: Rapid Analysis of Riboflavin, Journal of Dairy Science, vol.86, issue.8, pp.2508-2515, 2003.
DOI : 10.3168/jds.S0022-0302(03)73845-4

G. Mortensen, J. Sørensen, B. Danielsen, and H. Stapelfeldt, Effect of specific wavelengths on light-induced quality changes in Havarti cheese, Journal of Dairy Research, vol.70, issue.4, pp.413-421, 2003.
DOI : 10.1017/S0022029903006393

G. Mortensen, J. Sørensen, and H. Stapelfeldt, Effect of modified atmosphere packaging and storage conditions on photooxidation of sliced Havarti cheese, European Food Research and Technology, vol.216, issue.1, pp.57-62, 2003.
DOI : 10.1007/s00217-002-0624-9

A. M. Mouazen, D. Baerdemaeker, J. Ramon, and H. , Towards development of on-line soil moisture content sensor using a fibre-type NIR spectrophotometer, Soil and Tillage Research, vol.80, issue.1-2, pp.171-183, 2005.
DOI : 10.1016/j.still.2004.03.022

O. Callaghan, D. J. O-'donnell, C. P. Payne, and F. A. , On-line sensing techniques for coagulum setting in renneted milks, Int. Dairy J, vol.43, pp.155-165, 2000.

L. K. Sørensen and R. Jepsen, Assessment of Sensory Properties of Cheese by Near-infrared Spectroscopy, International Dairy Journal, vol.8, issue.10-11, pp.863-871, 1998.
DOI : 10.1016/S0958-6946(98)00130-7

D. Spellman, E. Mcevoy, G. O-'cuinn, and R. J. Fitzgerald, Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis, International Dairy Journal, vol.13, issue.6, pp.447-453, 2003.
DOI : 10.1016/S0958-6946(03)00053-0

G. M. Strasburg and R. D. Ludescher, Theory and applications of fluorescence spectroscopy in food research, Trends in Food Science & Technology, vol.6, issue.3, pp.69-75, 1995.
DOI : 10.1016/S0924-2244(00)88966-9

R. L. Wehling and M. M. Pierce, Determination of moisture in cheddar cheese by near infrared reflectance spectroscopy, J. Assoc. Off. Anal. Chem, pp.71-571, 1988.

P. C. Williams, Variables affecting near infrared reflectance spectroscopic analysis, Near infrared technology in the agricultural and food industries, pp.143-167, 1987.

P. C. Williams, Near-Infrared Technology ? Getting the Best out of Light, PDK Grain, 2003.

C. Wittrup and L. Nørgaard, Rapid Near Infrared Spectroscopic Screening of Chemical Parameters in Semi-hard Cheese Using Chemometrics, Journal of Dairy Science, vol.81, issue.7, pp.1803-1809, 1998.
DOI : 10.3168/jds.S0022-0302(98)75749-2

J. P. Wold, K. Jørgensen, and F. Lundby, Nondestructive Measurement of Light-induced Oxidation in Dairy Products by Fluorescence Spectroscopy and Imaging, Journal of Dairy Science, vol.85, issue.7, pp.1693-1704, 2002.
DOI : 10.3168/jds.S0022-0302(02)74242-2

J. P. Wold, A. Veberg, A. Nilsen, V. Iani, P. Juzenas et al., The role of naturally occurring chlorophyll and porphyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis, International Dairy Journal, vol.15, issue.4, pp.343-353, 2005.
DOI : 10.1016/j.idairyj.2004.08.009