title: Characterization of calcium lactate crystals on cheddar cheese by image analysis.
abstract: Previous research demonstrated that crystal coverage on the surface of Cheddar cheese can be quantitatively and nondestructively measured using image analysis of digital photographs of the cheese surface. The objective of the present study was to extend image analysis methodology to quantify and characterize additional features of visible crystals on cheese surfaces as they grow over time. A random weight (approximately 300 g) retail sample of naturally smoked Cheddar cheese exhibiting white surface crystals was obtained from a commercial source. The total area occupied by crystals and total number of discrete crystal regions on one of the surfaces (approximately 55 x 120 mm) was measured at 3-wk intervals for 30 wk using image analysis. In addition, 5 small (approximately 0.3 mm radius) individual crystals on that surface were chosen for observation over the 30-wk period. The crystals were evaluated for area, radius, and shape factor (circularity) every third week using image analysis. The total area occupied by crystals increased in a linear manner (R(2) = 0.95) from about 0.44 to 7.42% of the total cheese surface area over the 30-wk period. The total number of discrete crystal regions also increased but in a nonlinear manner that was best described by a quadratic relationship. Measurement of discrete crystal regions underestimated the true number of crystals present at the cheese surface due to merging of adjacent crystals as they grew and merged into a single crystal region over time. Throughout this period, the shapes of the 5 individual crystals closely approximated perfect circles, except when adjacent crystals merged to form a single irregular crystal region, and the area occupied by each of the 5 crystals increased in a near-linear manner (R(2) = 0.95). Image analysis approaches may be used to evaluate crystal formation and growth rates and morphology on cheese.
authors.affiliation: Department of Nutrition and Food Sciences, University of Vermont, Burlington 05405-0086, USA.
authors.forename: P
authors.initials: P
authors.lastname: Rajbhandari
authors.forename: P S
authors.initials: PS
authors.lastname: Kindstedt
mesh_terms: D017610:Calcium Compounds / Q000032:analysis* / Q000737:chemistry*; D002611:Cheese / Q000032:analysis*; D003460:Crystallization; D005511:Food Handling / Q000379:methods*; D007091:Image Processing, Computer-Assisted; D007773:Lactates / Q000032:analysis* / Q000737:chemistry*; D016014:Linear Models; D010781:Photography; D012906:Smoke; D013997:Time Factors
chemical_list: D017610:Calcium Compounds; D007773:Lactates; D012906:Smoke; C110051:calcium lactate