Evaluation of Eye Formation and Structural Quality of Swiss-Type Cheese by Magnetic Resonance Imaging

Rosenberg, M.; McCarthy, Michael J.; Kauten, Robert J.

doi:10.3168/jds.s0022-0302(92)77966-1

Cited by 36 publications

(19 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Magnetic resonance imaging has proved useful for examining the gross microstructure of cheese, including the location of holes and slits within the bulk of the cheese block (Rosenberg, McCarthy, & Kauten, 1992), thus providing a non-invasive method for cheese quality control. This technique has also been used to measure moisture and fat content in cheese (Budiman, Stroshine, & Cornillon, 2002;Ruan, Chang, Chen, Fulcher, & Bastian, 1998), and to assess cheese ripening by quantifying a selection of chemical compounds in Parmigiano Reggiano cheese using high resolution magnetic spinning nuclear magnetic resonance spectroscopy (Shintu & Caldarelli, 2005).…”

Section: Magnetic Resonance Imaging and Nuclear Magnetic Resonancementioning

confidence: 99%

Cheese structure and current methods of analysis

Everett

Auty

2008

International Dairy Journal

136

View full text Add to dashboard Cite

Section: Magnetic Resonance Imaging and Nuclear Magnetic Resonancementioning

confidence: 99%

Cheese structure and current methods of analysis

Everett

Auty

2008

International Dairy Journal

136

View full text Add to dashboard Cite

“…In the quality assessment of traditional Emmentaler PDO cheese, eye formation is assessed by listening to the sound while tapping on the surface of the cheese and by evaluating small cylinders of cheese that are sampled with a cheese trier. Nowadays, more advanced methods of image acquisition, using ultrasound (Albrecht, Ulmann, & Bosset, 1998;Conde, Mulet, Clemente, & Benedito, 2008;Eskelinen, Alavuotunki, Haeggström, & Alatossava, 2007), magnetic resonance imaging (MRI; Rosenberg, McCarthy, & Kauten, 1992), radiography (Kraggerud, Wold, Hoy, & Abrahamsen, 2009), and computed tomography (CT; Lee et al, 2012) are applied.…”

Section: Introductionmentioning

confidence: 99%

Quantitative comparison of the eye formation in cheese using radiography and computed tomography data

Schuetz

Guggisberg

Jerjen

et al. 2013

International Dairy Journal

View full text Add to dashboard Cite

“…Rosenberg et al [98] investigated the use of magnetic resonance imaging (MRI) to evaluate eye formation in Swiss-type cheese. A sample cheese was subjected to MRI prior to evaluating the cheese in a traditional manner by cutting the cheese and photographing the cross-section.…”

Section: Measurement and Detection Of Eye Formation Or Slits And Cracksmentioning

confidence: 99%

Split defect and secondary fermentation in Swiss-type cheeses – A review

Daly

McSweeney

Sheehan

2009

Dairy Sci. Technol.

View full text Add to dashboard Cite

-Split and secondary fermentation defects in Swiss-type cheese varieties are manifested as undesirable slits or cracks that may lead to downgrading of the cheese. Split defect is associated with an excessive production of gas or an unsuitable cheese body that cannot accommodate gas produced, or a combination of both factors. Secondary fermentation is the apparent production of gas after the desired propionic fermentation of the warm room has taken place. No consensus exists as to the definitive causes of the defects, but possible causes are reviewed under factors that are associated with rheological behaviour (including cheese manufacture, acidification, intact protein content and proteolysis, seasonality of milk supply and ripening or storage temperature and duration) or with overproduction of gas (including milk microflora, propionic acid bacteria (PAB) -in particular strains with high aspartase activity and ability to grow at low temperatures, lactic acid bacteria, interactions between starter bacteria, facultatively heterofermentative lactobacilli (FHL) and other sources of gas including butyric acid fermentation). The influence of other parameters such as copper concentration, air incorporation, salt content, rind formation and cheese wrapping materials is also considered. Methods to reduce the prevalence of the split defect and secondary fermentation include addition of water to improve elastic properties by the removal of unfermented carbohydrate and the use of FHL to control PAB activity to prevent the production of excessive gas.Swiss-type cheese / split defect / secondary fermentation / eye formation Article published by EDP Sciences Résumé -Défaut de lainure et fermentation secondaire des fromages à pâte pressée cuiteune revue. Les défauts de lainure et de fermentation secondaire des variétés de fromage à pâte pressée cuite se manifestent sous forme de fentes ou fissures qui peuvent entraîner le déclassement du fromage. Le défaut de lainure est associé à une production excessive de gaz ou à une pâte fromagère inadaptée pour contenir le gaz produit, ou à une combinaison des deux facteurs. La fermentation secondaire est la production apparente de gaz après que la fermentation propionique désirée dans la cave chaude ait eu lieu. Il n'existe pas de consensus sur les causes définitives de ces défauts, mais des causes possibles sont présentées au regard de facteurs associés au comportement rhéologique (incluant la fabrication fromagère, l'acidification, la teneur en protéines intactes et la protéolyse, la saisonnalité de l'approvisionnement de lait, et la température et la durée de l'affinage et du stockage) ou associés à la surproduction de gaz (incluant la microflore du lait, les bactéries propioniques, en particulier les souches ayant une activité aspartase élevée et l'aptitude à croître à basses températures, les bactéries lactiques, les interactions entre les bactéries du levain, les lactobacilles hétérofermentaires facultatifs et d'autres sources de gaz incluant la fermentation butyrique). L'...

show abstract

Evaluation of Eye Formation and Structural Quality of Swiss-Type Cheese by Magnetic Resonance Imaging

Cited by 36 publications

References 5 publications

Cheese structure and current methods of analysis

Cheese structure and current methods of analysis

Quantitative comparison of the eye formation in cheese using radiography and computed tomography data

Split defect and secondary fermentation in Swiss-type cheeses – A review

Contact Info

Product

Resources

About