Quantitative Analysis of Cheese Microstructure using SEM Imagery

Gaetano Impoco, Sergio Carrato, Margherita Caccamo, Laura Tuminello, Giuseppe Licitra


Structural properties of cheese highly influence its chemical, mechanical and nutritive properties. The analysis and quantification of relevant features in food imagery is the basis of modern food, and in particular cheese, microscopy. Processing Scanning Electron Microscopy (SEM) images is a powerful tool to estimate microstructural cheese features.
In this paper, we present an ad-hoc method to analyse SEM cheese imagery and to quantitatively characterise a number of features of cheese microstructure, using simple and efficient image processing techniques. An experimental analysis is presented on a number of traditional Sicilian cheese varieties.

[DOI: 10.1685 / CSC06096] About DOI

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DOI: https://doi.org/10.1685/

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