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Development and Application of Image Analysis to Quantify Calcium Lactate Crystals on the Surface of Smoked Cheddar Cheese^*

Department of Nutrition and Food Sciences, University of Vermont, Burlington 05405-0044

Corresponding author: Paul Kindstedt; e-mail: paul.kindstedt{at}uvm.edu.

Calcium lactate crystals that form white specks or haze on the surface of cheese constitute a significant quality problem for producers of Cheddar cheese. Subjective methods to evaluate crystal coverage of cheese surfaces have been reported previously, but objective methods are currently lacking. The objectives of this work were to develop and evaluate an objective method to measure the area occupied by calcium lactate crystals on surfaces of naturally smoked Cheddar cheese samples using digital photography and image analysis. Coefficients of variation ranged from 1.29 to 4.68% for 5 replicate analyses of 3 different cheese surfaces that ranged from ~2 to 49% of total surface area occupied by crystals. Thus, results showed a high degree of repeatability for the 3 cheese surfaces, which ranged from very slight and geometrically simple to very heavy and geometrically complex crystal coverage. The method underestimated total area occupied by crystals on the 3 surfaces by 0.24 to 4.83% unless the fainter crystal regions that went undetected during initial thresholding were manually segmented and quantified. The wet weight of crystal substance collected per unit of surface area from 20 different cheese samples increased exponentially as the percentage of total surface area occupied by crystals increased. These data were consistent with subjective observations that crystal regions appeared to grow vertically as well as horizontally as they expanded to occupy greater surface area. Image analysis was well suited for evaluating changes in crystal coverage during cheese aging because measurements were made nondestructively and with minimal disruption to the cheese. The area occupied by crystals on 6 different surfaces from 3 different cheese samples increased linearly (R² = 0.94 to 0.99) during storage at 4°C for up to 33 wk. However, the rates of increase differed significantly among the 3 cheese samples. Image analysis may serve as a useful tool to quantitatively evaluate the effects of factors such as cheese composition, packaging conditions and storage temperature on rate of crystal growth and time of crystal appearance during storage.

Key Words: cheese • calcium lactate • crystal

This article has been cited by other articles:

				P. Rajbhandari, J. Patel, E. Valentine, and P. S. Kindstedt Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization J Dairy Sci, August 1, 2009; 92(8): 3616 - 3622. [Abstract] [Full Text] [PDF]

				P. Rajbhandari and P. S. Kindstedt Characterization of Calcium Lactate Crystals on Cheddar Cheese by Image Analysis J Dairy Sci, June 1, 2008; 91(6): 2190 - 2195. [Abstract] [Full Text] [PDF]