Evaluation of Eye Formation in Mihaliç Cheese Using Image Processing Technique and Relationship with Other Quality Criteria
Project no. 23203 · Status: Kapanmış (Yayın bekleniyor) · 2021
Summary
<p>One of the most important quality criteria for Mihaliç cheese is eye formation. CO2 formed by fermentation caused by propionic acid bacteria in Mihaliç cheese causes eyes to form in the cheese. The homogeneous distribution, shape, and size of the pores are important in terms of both the appearance and the quality of the cheese. It has been observed that these evaluations are made in general, but are not based on a numerical and definitive basis. In this study carried out for this purpose, the eyes in the slices of 20 different Mihaliç cheese samples obtained from the market were evaluated using an image processing technique. The area of eyes spread in the total cross-sectional area of Mihaliç cheese slices was calculated numerically and a ratio was obtained. In addition, some chemical, microbiological, and sensory properties of Mihaliç cheeses were evaluated and statistically significant correlations were sought with the pore area ratios obtained.</p>