Zumbusch, Andrew2017-11-272017-11-272017-08https://hdl.handle.net/11299/191215University of Minnesota M.S. thesis.August 2017. Major: Food Science. Advisor: Tonya Schoenfuss. 1 computer file (PDF); vii, 81 pages.Flow aids are commonly used in the production of shredded cheese. It serves as an anticaking agent as well as a carrier for antimycotics and oxygen scavengers to increase shelf-life and quality. There is no current standard method of analysis to confirm the amount of flow aid in shredded cheese. The objective of this research was to develop two methods of analysis for quantification. A total starch assay method was developed to quantify the starch of the flow aid in order to quantify total amount present. With known starch composition of the flow aid, the method was able to accurately analyze total flow aid content to within 0.26% of its true value. A method and calibration using fourier transform near-infrared spectroscopy (NIR) was developed that can accurately analyze total flow aid content of shredded Cheddar cheese to within 0.36% of its true value.enCheddar CheeseFlow AidNear-Infrared SpectroscopyStarchThesis or Dissertation