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Article: Development and Application of Image Analysis to Quantify Calcium Lactate Crystals on the Surface of Smoked Cheddar Cheese*
- Article from:
- Journal of Dairy Science
- Article date:
- December 1, 2005
- Author:
CopyrightCopyright American Dairy Science Association Dec 2005. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Calcium lactate crystals that form white specks or haze on the surface of cheese constitute a significant quality problem for producers of Cheddar cheese. Subjective methods to evaluate crystal coverage of cheese surfaces have been reported previously, but objective methods are currently lacking. The objectives of this work were to develop and evaluate an objective method to measure the area occupied by calcium lactate crystals on surfaces of naturally smoked Cheddar cheese samples using digital photography and image analysis. Coefficients of variation ranged from 1.29 to 4.68% for 5 replicate analyses of 3 different cheese surfaces that ranged from ~2 to 49% of total surface area ...
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Article: Chemical changes that predispose smoked Cheddar ...
Journal of Dairy Science;
August 1, 2009 ;
700+ words
... ... smoking that render Cheddar cheese more susceptible to calcium lactate crystal formation ... susceptibility to calcium lactate surface crystallization. Key words: Cheddar cheese, calcium lactate, crystal INTRODUCTION ...
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