Tidsskrift : International Journal of Dairy Technology , vol. 62 , p. 147–153–7 , 2009
Trykt : 1364-727X
Elektronisk : 1471-0307
Publikasjonstype : Vitenskapelig artikkel
Sak : 2
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There is demand for non-destructive monitoring of eye formation in cheese during ripening. The objective of this work was to develop a simple method based on existing equipment in the dairy industry. Images were acquired using a conventional, low resolution online X-ray instrument. Image processing methods for detecting eyes of cheese and measuring volume and size distribution were developed. Sufficient detection of overlapping eyes was obtained. Semihard cheese with propionibacteria ripened under different conditions was analysed. The method was found promising for quality control as it will make possible non-destructive monitoring of eye formation of cheese throughout the ripening period.