Microscopic method for qualification of the cut surface of white brined cheese

P. Boyanova, P. Panayotov, V. Ganchovska, A. Bosakova – Ardenska

Abstract. There has been made a research of the cut surface of cheese which is one of the defining indicators for its organoleptic characteristics. This research uses hardware and software tools to automate and objectify the process of quality evaluation of cheese. Seven white brined cheeses purchased from the commercial chain have been studied. Cut surfaces were taken with a microscopic camera and acquired images were processed for the detection of defects by calculating the so called coefficient of diversity (K ). Computing shows clear differences between cheeses with diverse structure of the cut surface – their div coefficients of diversity differ significantly. The results show that it is possible to achieve better characterization of the cut surface using a computer system.