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

¹ Department of Food Science and Technology, University of California, Davis 95616-8598
² Department of Food Science and Technology, University of California, Davis 95616-8598

The quality and commercial value of Swiss-type cheeses depend mainly on the features of the eyes characterizing this type of cheese. The application of magnetic resonance imaging in the detection and evaluation of eye features during the ripening of Swiss-type cheese was evaluated. The presented images illustrate the potential of this high resolution, nondestructive technique as a powerful tool for the evaluation of the structural features of these cheeses. The results demonstrate the detection and the ability to follow eye formation and development in Swiss cheeses and to evaluate cheese quality in terms of various structural defects associated with the make procedures for these types of cheeses.

Key Words: magnetic resonance imaging • Swiss cheese • structure • eyes

Submitted on October 25, 1991
Accepted on April 20, 1992

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