| Autor: |
Danev, Angel, Ganchovska, Vladimira, Bosakova-Ardenska, Atanaska, Panayotov, Petar, Boyanova, Petya, Kostadinova-Georgieva, Lena |
| Předmět: |
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| Zdroj: |
Journal of Hygienic Engineering & Design; 2021, Vol. 34, p60-65, 6p |
| Abstrakt: |
Beaten cheese (Bieno sirenje) is traditional dairy product in Macedonia. It is produced from cow or sheep milk and it falls in group of semi-hard cheese. The structure of beaten cheese characterized with numerous small or bigger and irregular holes. In the past beaten cheese has been produced from unpasteurized milk and because of this a lot of holes have been formed during the fermentation process. Nowadays dairy farms produce beaten cheese from pasteurized milk. Because of this it is necessary to be used some bacterial cultures in order to activate fermentation process and to receive cheese with traditional appearance with a lot of holes. This paper presents a computer based approach for beaten cheese cut surface evaluation. In order to process images, an open-source software named ImageJ is used. It is developed an algorithm for images processing of beaten cheese cut surface. It is used color threshold in HSB (Hue Saturation Brightness) color space in order to segment images of the cut surface. The segmented images are processed with Analyze particles tool which detects holes on the cut surface of beaten cheese samples. It is presented a report about amount of holes with different areas grouped in six categories by their area. The results show that typical beaten cheese structure contains big amount of small holes (mainly with oval shape) and small number of big holes with irregular shape. These results could be used for objective evaluation of beaten cheese cut surface structure. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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