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Zhang X, Zhang Y, Wang L, Li W, Hou L. Identification and control of gas-producing bacteria isolated from the swollen bagged soy sauce. Int J Food Microbiol 2023; 407:110396. [PMID: 37734207 DOI: 10.1016/j.ijfoodmicro.2023.110396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 09/02/2023] [Accepted: 09/08/2023] [Indexed: 09/23/2023]
Abstract
The swelling of soy sauce bags seriously affects product quality and causes food safety problems, which has become an urgent problem to solve in the condiment industry. Here, gas-producing bacteria in the swollen bagged soy sauce were isolated and identified to provide an effective control method for inhibiting their growth and solving the swelling of soy sauce bags. It was found that three gas-producing bacteria isolated from the swollen bagged soy sauce were confirmed as Bacillus amyloliquefaciens (G1), Bacillus sp. (G2) and Bacillus subtilis (P3) using 16S rDNA analysis. The strains' morphologies, growth rates, and physiological and biochemical characteristics were also compared. Further studies yielded the optimal growth time, temperature and pH for the three gas-producing bacteria (B. amyloliquefacien: 24 h, 37 °C, and pH 7; Bacillus sp.: 18 h, 30 °C, and pH 6.5-7.5; B. subtilis: 36 h, 30 °C, and pH 8). Bacillus sp. was more salt tolerant than the other two. Then the antibacterial effect of the combination was tested by the physicochemical index. The results showed that filtering through a 0.22 μm inorganic micro-filtration membrane, sterilizing at 121 °C for 2 min, and adding 1 g/kg potassium sorbate was effective methods to inhibit three gas-producing bacteria and control the swelling of soy sauce.
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Affiliation(s)
- Xiangdi Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology. No. 29, 13th. Avenue, Tianjin Economic and Technological, Tianjin 300457, China
| | - Yuxiu Zhang
- Tianjin Agricultural Center of Eco-Environment Monitoring and Agro-Product Quality Testing, No. 50th Xihu Road, Nankai District, Tianjin 300193, China
| | - Lingling Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology. No. 29, 13th. Avenue, Tianjin Economic and Technological, Tianjin 300457, China
| | - Wanning Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology. No. 29, 13th. Avenue, Tianjin Economic and Technological, Tianjin 300457, China
| | - Lihua Hou
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology. No. 29, 13th. Avenue, Tianjin Economic and Technological, Tianjin 300457, China.
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2
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Oberg TS, McMahon DJ, Culumber MD, McAuliffe O, Oberg CJ. Invited review: Review of taxonomic changes in dairy-related lactobacilli. J Dairy Sci 2022; 105:2750-2770. [DOI: 10.3168/jds.2021-21138] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Accepted: 12/13/2021] [Indexed: 11/19/2022]
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3
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Effects of different starter culture applications pre- and post-scalding on the biochemical and sensory properties of pasta filata type cheeses. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110288] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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4
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Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties. Foods 2020; 9:foods9081101. [PMID: 32806519 PMCID: PMC7466211 DOI: 10.3390/foods9081101] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/07/2020] [Accepted: 08/08/2020] [Indexed: 11/17/2022] Open
Abstract
Nostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies. Due to the limited production, this cheese is characterized by an important market price. Nostrano Valtrompia physico-chemical and sensory quality can be influenced by the duration and conditions of ripening. The objectives of this work were to characterize the physico-chemical and sensory characteristics of Nostrano Valtrompia cheese ripened for 12 and 16 months and to study the influence of different ripening warehouses: a temperature conditioned warehouse (TCW) and in a traditional, not conditioned warehouse (TNCW). The moisture gradient from the rind to the center of the cheese influenced texture, moisture, aw and color. Ripening in different warehouses did not affect the overall appreciation of the cheese nor other physico-chemical (color, moisture) or sensory traits. TCW cheeses were characterized by a slightly softer texture, slightly different openings distribution, and a different sensory perception than TNCW cheeses. These minor differences were related to the less variable environmental ripening conditions of TCW than TNCW. The results of this study can be useful to support the management of the ripening conditions of Nostrano Valtrompia PDO cheese and to rationally introduce new, suitable ripening sites.
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5
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Dynamic in situ imaging of semi-hard cheese microstructure under large-strain tensile deformation: Understanding structure-fracture relationships. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104626] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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6
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Lamichhane P, Sharma P, Kennedy D, Kelly AL, Sheehan JJ. Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization. Food Res Int 2019; 125:108525. [DOI: 10.1016/j.foodres.2019.108525] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 06/04/2019] [Accepted: 06/21/2019] [Indexed: 11/29/2022]
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7
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Khattab AR, Guirguis HA, Tawfik SM, Farag MA. Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.009] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Bisig W, Guggisberg D, Jakob E, Turgay M, Irmler S, Wechsler D, Fröhlich-Wyder MT. The effect of NaCl and metabolic profile of propionibacteria on eye formation in experimental Swiss-type cheese. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.09.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Duru IC, Laine P, Andreevskaya M, Paulin L, Kananen S, Tynkkynen S, Auvinen P, Smolander OP. Metagenomic and metatranscriptomic analysis of the microbial community in Swiss-type Maasdam cheese during ripening. Int J Food Microbiol 2018; 281:10-22. [DOI: 10.1016/j.ijfoodmicro.2018.05.017] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Revised: 05/14/2018] [Accepted: 05/17/2018] [Indexed: 11/28/2022]
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10
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Testroet E, Beitz D, O'Neil M, Mueller A, Ramirez-Ramirez H, Clark S. Feeding reduced-fat dried distillers grains with solubles to lactating Holstein dairy cows does not alter milk composition or cause late blowing in cheese. J Dairy Sci 2018; 101:5838-5850. [DOI: 10.3168/jds.2017-13699] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Accepted: 03/04/2018] [Indexed: 11/19/2022]
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11
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Lamichhane P, Pietrzyk A, Feehily C, Cotter PD, Mannion DT, Kilcawley KN, Kelly AL, Sheehan JJ. Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese. J Dairy Sci 2018; 101:5738-5750. [DOI: 10.3168/jds.2017-14180] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 01/26/2018] [Indexed: 02/02/2023]
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12
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Niu C, Fan Z, Zheng F, Li Y, Liu C, Wang J, Li Q. Isolation and identification of gas-producing spoilage microbes in fermented broad bean paste. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.07.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Lamichhane P, Kelly AL, Sheehan JJ. Symposium review: Structure-function relationships in cheese. J Dairy Sci 2017; 101:2692-2709. [PMID: 29055536 DOI: 10.3168/jds.2017-13386] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Accepted: 08/15/2017] [Indexed: 01/19/2023]
Abstract
The quality and commercial value of cheese are primarily determined by its physico-chemical properties (e.g., melt, stretch, flow, and color), specific sensory attributes (e.g., flavor, texture, and mouthfeel), usage characteristics (e.g., convenience), and nutritional properties (e.g., nutrient profile, bioavailability, and digestibility). Many of these functionalities are determined by cheese structure, requiring an appropriate understanding of the relationships between structure and functionality to design bespoke functionalities. This review provides an overview of a broad range of functional properties of cheese and how they are influenced by the structural organization of cheese components and their interactions, as well as how they are influenced by environmental factors (e.g., pH and temperature).
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Affiliation(s)
- Prabin Lamichhane
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 YN60
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 YN60
| | - Jeremiah J Sheehan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996.
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14
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Aljewicz M, Cichosz G. Influence of probiotic (Lactobacillus acidophilusNCFM,L. paracaseiLPC37, andL. rhamnosusHN001) strains on starter cultures and secondary microflora in Swiss- and Dutch-type cheeses. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13253] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marek Aljewicz
- Department of Dairy Science and Quality Management, Faculty of Food Science; University of Warmia and Mazury in Olsztyn; Olsztyn 10-719 Poland
| | - Grażyna Cichosz
- Department of Dairy Science and Quality Management, Faculty of Food Science; University of Warmia and Mazury in Olsztyn; Olsztyn 10-719 Poland
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15
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O’Sullivan DJ, McSweeney PL, Cotter PD, Giblin L, Sheehan JJ. Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese. J Dairy Sci 2016; 99:2625-2640. [DOI: 10.3168/jds.2015-10503] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Accepted: 12/05/2015] [Indexed: 11/19/2022]
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16
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Sankarlal V, Testroet E, Beitz D, Clark S. Dried distillers grains with solubles do not always cause late blowing in baby Swiss cheese. J Dairy Sci 2015; 98:8545-53. [DOI: 10.3168/jds.2015-9983] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2015] [Accepted: 08/14/2015] [Indexed: 11/19/2022]
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17
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Huc D, Roland N, Grenier D, Challois S, Michon C, Mariette F. Influence of salt content on eye growth in semi-hard cheeses studied using magnetic resonance imaging and CO2 production measurements. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.11.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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O'Sullivan DJ, Giblin L, McSweeney PLH, Sheehan JJ, Cotter PD. Nucleic acid-based approaches to investigate microbial-related cheese quality defects. Front Microbiol 2013; 4:1. [PMID: 23346082 PMCID: PMC3549567 DOI: 10.3389/fmicb.2013.00001] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2012] [Accepted: 01/02/2013] [Indexed: 01/14/2023] Open
Abstract
The microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking and mineral deposition issues. These defects may be as a result of seasonality and the variability in the composition of the milk supplied, variations in cheese processing parameters, as well as the nature and number of the non-starter microorganisms which come from the milk or other environmental sources. Such defects can be responsible for production and product recall costs and thus represent a significant economic burden for the dairy industry worldwide. Traditional non-molecular approaches are often considered biased and have inherently slow turnaround times. Molecular techniques can provide early and rapid detection of defects that result from the presence of specific spoilage microbes and, ultimately, assist in enhancing cheese quality and reducing costs. Here we review the DNA-based methods that are available to detect/quantify spoilage bacteria, and relevant metabolic pathways in cheeses and, in the process, highlight how these strategies can be employed to improve cheese quality and reduce the associated economic burden on cheese processors.
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Affiliation(s)
- Daniel J. O'Sullivan
- Food Bioscience Department, Teagasc Food Research CentreFermoy, Ireland
- School of Food and Nutritional Sciences, University College CorkCork, Ireland
| | - Linda Giblin
- Food Bioscience Department, Teagasc Food Research CentreFermoy, Ireland
| | | | | | - Paul D. Cotter
- Food Bioscience Department, Teagasc Food Research CentreFermoy, Ireland
- Alimentary Pharmabiotic Centre, University College CorkCork, Ireland
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19
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Rehn U, Vogensen F, Persson SE, Hallin Saedén K, Nilsson B, Ardö Y. Influence of microflora on texture and contents of amino acids, organic acids, and volatiles in semi-hard cheese made with DL-starter and propionibacteria. J Dairy Sci 2011; 94:1098-111. [DOI: 10.3168/jds.2010-3146] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2010] [Accepted: 11/02/2010] [Indexed: 11/19/2022]
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20
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Daly DF, McSweeney PL, Sheehan JJ. Split defect and secondary fermentation in Swiss-type cheeses – A review. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009036] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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21
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Jensen M, Ardö Y, Vogensen F. Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-relatedLactobacillus helveticusstrains. Lett Appl Microbiol 2009; 49:396-402. [DOI: 10.1111/j.1472-765x.2009.02673.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Tarakci Z, Akyuz N. Effects of Packaging Materials and Filling Methods on Selected Characteristics of Otlu (Herby) Cheese. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2009. [DOI: 10.1080/10942910701813941] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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23
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TARAKCI ZEKAI, TUNCTURK YUSUF. THE EFFECT OF ADJUNCT CULTURES ON SOME CHEMICAL AND BIOCHEMICAL PROPERTIES OF WHITE-BRINED CHEESE. J Food Biochem 2008. [DOI: 10.1111/j.1745-4514.2008.00179.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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Caccamo M, Melilli C, Barbano DM, Portelli G, Marino G, Licitra G. Measurement of gas holes and mechanical openness in cheese by image analysis. J Dairy Sci 2004; 87:739-48. [PMID: 15202659 DOI: 10.3168/jds.s0022-0302(04)73217-8] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
A method to measure the amount of the surface area of cheese slices occupied by gas holes was developed to reflect the relative gas production among different cheeses. A digital camera mounted on a copy stand with lighting was used to make digital images of each slice of cheese. A commercial digital image analysis software program was used and an algorithm was written to measure the area of the image of the cheese slice occupied by holes. The image was cropped and scanned to determine which color channel produced the best image contrast. The MATLAB program allowed the user to eliminate mechanical openness or false holes and then to scan the image to produce a percent distribution of pixels in the image as a function of pixel intensity. The user then determined a threshold value to differentiate pixels that were in holes from those representing areas with no holes. The percentage of the total surface area occupied by holes was calculated. The coefficient of variation of the method ranged from 2.43% with gas holes of about 1% of the surface of the cheese slice to a coefficient of variation of 0.92% with gas holes of about 6.8% of the surface area of the cheese slice. Examples of applications of this method are given for Emmental, Ragusano, and Cheddar cheeses. The method can be used as a tool in research studies to correlate the amount of gas production with manufacturing conditions or as a quality control tool in cheese manufacturing.
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Affiliation(s)
- M Caccamo
- CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy
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