X-ray images for the control of eye formation in cheese

International Journal of Dairy Technology

Volumn 62, Issue 2, 2009, Pages 147-153

  Kraggerud, H ^a,b   Wold, J P ^c   HOy M ^c   Abrahamsen, R K ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b TINE SA   (Norway)

^c NOFIMA   (Norway)

Author keywords

Cheese; Eye formation; Image processing; Ripening temperature; X ray

Indexed keywords

EID: 66149109914     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00478.x     Document Type: Article

References (17)

1. Benedito J, Simal S, Clemente G Mulet A (2006) Manchego cheese texture evaluation by ultrasonics and surface probes. International Dairy Journal 16 431 438. (Pubitemid 43098717)
2. Brendehaug J Langsrud T (1985) Amino acid metabolism in propionibacteria: resting cells experiments with four strains. Journal of Dairy Science 68 281 289.
3. Conde T, Mulet A, Clemente G Benedito J (2008) Detection of internal cracks in Manchego cheese using the acoustic impulse-response technique and ultrasounds. Journal of Dairy Science 91 918 927.
4. Du C J Sun D W (2004) Recent developments in the applications of image processing techniques for food quality evaluation. Trends in Food Science and Technology 15 230 249. (Pubitemid 38431240)
5. Eskelinen J J, Alavuotunki A P, Haeggstrom E Alatossava T (2007) Preliminary study of ultrasonic structural quality control of Swiss-type cheese. Journal of Dairy Science 90 4071 4077. (Pubitemid 350045181)
6. Fox P F McSweeney P L H (2004) Cheese an overview. In Cheese: Chemistry Physics and Microbiology, 3rd edn, Vol. 1, pp 1 18. Fox P F, McSweeney P L H, Cogan T M, Guinee T P, eds. London : Elsevier.
7. Frölich-Wyder M T Bachmann H P (2004) Cheeses with propionic acid fermentation. In Cheese: Chemistry Physics and Microbiology, 3rd edn, Vol. 2, pp 141 156. Fox P F, McSweeney P L H, Cogan T M, Guinee T P, eds. London : Elsevier.
8. Haff R P Toyofuko N (2008) X-ray detection of defects and contaminants in the food industry. Sensing and Instrumentation for Food Quality and Safety 2 262 273.
9. Gonzales R C Woods R E (2001) Digital Image Processing, 2nd edn. Upper Saddle River, NJ : Prentice Hall Inc.
10. Kraggerud H, Skeie S, Høy M, Røkke L Abrahamsen R (2008) Season and ripening temperature influence fatty acid composition and sensory properties of semi-hard cheese during maturation. International Dairy Journal 18 801 810.
11. Pratt W K (1991) Digital Image Processing, 2nd edn, pp 651 668. New York, NY : John Wiley & Sons, Inc.
12. Rosenberg M, McCarthy M Kauten R (1992) Evaluation of eye formation and structural quality of Swiss-type cheese by magnetic resonance imaging. Journal of Dairy Science 75 2083 2091.
13. Strand A H (1985) Scanning of Jarlsberg using data-tomograph. Meieriteknikk 39 2 7.
14. Tukey J W (1971) Exploratory Data Analysis. Redding, MA : Addison-Wesley.
15. van den Berg G, Meijer W C, Düsterhöft E M Smit G (2004) Gouda and related cheeses. In Cheese: Chemistry Physics and Microbiology, 3rd edn, Vol. 1, pp 103 140. Fox P F, McSweeney P L H, Cogan T M, Guinee T P, eds. London : Elsevier.
16. von Freudenreich E Orla-Jensen S (1906) Über die in emmentalerkäse stattfindende propionsäuregärung. Zentralblatt für Bakteriologie, Parasitenkunde, Infectionskrankheiten und Hygiene 17 529 543.
17. Zheng C, Sun D W Zheng L (2006) Recent developments and applications of image features for food quality evaluation and inspection - A review. Trends in Food Science and Technology 17 642 655.