Quantifying blistering and browning properties of Mozzarella cheese. Part I: Cheese made with different starter cultures

@inproceedings{Ma2013QuantifyingBA,
  title={Quantifying blistering and browning properties of Mozzarella cheese. Part I: Cheese made with different starter cultures},
  author={Xixiu Ma and Bryony Joanne James and Murat O. Balaban and Lu Zhang and Emma A.C. Emanuelsson-Patterson},
  year={2013}
}
The aim of this study was to develop novel techniques to investigate the blistering and browning properties of Mozzarella cheese. An innovative and holistic approach was developed to evaluate cheese blistering and browning properties using machine vision system and image analysis techniques. As a novel technique for the blistering evaluation, the number, size and shape of blisters were analyzed. The techniques were applied on a range of starter cultures and the blistering and browning… CONTINUE READING