foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2021-4-3-180-189foodsyst-122Research ArticleСтатьиEyes in cheese: reasons for formation and methods of assessmentРисунок в сырах: причины образования и методы оценкиhttps://orcid.org/0000-0002-2375-3959ЛепилкинаО. В.LepilkinaO. V.

Лепилкина Ольга Валентиновна — доктор технических наук, главный научный сотрудник, руководитель отдела физической химии.

152613, Ярославская обл., Углич, Красноармейский бульвар, 19.

Teл.: +7-910-965-51-61

Olga. V. Lepilkina — doctor of technical sciences, leading scientific worker, head of the Department of Physical Chemistry, All-Russian Scientific Research Institute of Butter- and Cheesemaking.

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region.

Tel.: +7-910-965-51-61

lepilkina_vniims@mail.ruhttps://orcid.org/0000-0002-5624-8801ЛепилкинаО. Н.LepilkinaO. N.

Лепилкина Ольга Николаевна — инженер, отдел физической химии.

152613, Ярославская обл., Углич, Красноармейский бульвар, 19.

Тел.: +7-903-646-99-54

Olga. N. Lepilkina — engineer, Department of Physical Chemistry, All-Russian Scientific Research Institute of Butter- and Cheesemaking.

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region.

Tel.: +7-901-172-06-27

olgalep1986@gmail.comhttps://orcid.org/0000-0001-9224-8246ЛогиноваИ. В.LoginovaI. V.

Логинова Ирина Вячеславовна — кандидат технических наук, научный сотрудник, отдел физической химии.

152613, Ярославская обл., Углич, Красноармейский бульвар, 19.

Тел.: +7-903-646-99-54

Irina. V. Loginova — Gandidate of technical sciences, researcher, Department of Physical Chemistry, All-Russian Scientific Research Institute of Butter- and Cheesemaking.

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region.

Tel.: +7-903-646-99-54

irinaloginovavniims@mail.ruВсероссийский научно-исследовательский институт маслоделия и сыроделияРоссияAll-Russian Scientific Research Institute of Butter- and CheesemakingRussian Federation20211610202143180189Copyright © Lepilkina O.V., Lepilkina O.N., Loginova I.V., 20212021Лепилкина О.В., Лепилкина О.Н., Логинова И.В.Lepilkina O.V., Lepilkina O.N., Loginova I.V.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/122

The results of scientific research of the process of eyes formation in cheeses depending on the molding method and modes of pressing the cheese mass; the type of gassing microorganisms that make up the starter culture; rheological properties of curd; the presence in the cheese mass of “germs” — the centers of the formation of eyes — are considered. It is noted that the most studied in terms of the formation of the pattern are large cheeses of the Emmental or Swiss type with eyes up to 3 cm in diameter, which can be easily estimated by calculating their quantity and volume. For this, there are methods for visualizing eyes in the volume of cheese: X-ray, computed and magnetic resonance imaging, ultrasound and acoustic sounding. The least studied is the process of pattern formation in cheeses like Tilsiter and Russian, molded in bulk, with a large number of irregular, angular eyes. In connection with the observed tendency to the loss of the distinctive features of this type of cheese (rare, insufficiently pronounced eyes), great importance is attached to objective methods for assessing the pattern in these cheeses as one of the most important indicators of the product quality. Since computed tomography, X-ray and magnetic resonance imaging are methods that require expensive equipment, the need for a simpler procedure, suitable for production laboratories of cheesemaking enterprises, is justified for use in routine examinations. Based on the assumption that cheeses with a frequent pattern of angular, irregular shape can be considered as porous bodies, an assumption was made about the advisability of developing a method for measuring the porosity coefficient, which could supplement the organoleptic assessment of the pattern with an objective indicator that would allow the rejection of cheeses on this basis.

Рассмотрены результаты научных исследований процесса образования глазков в сырах в зависимости от способа формования и режимов прессования сырной массы; вида газообразующих микроорганизмов, входящих в состав закваски; реологических свойств сырной массы; наличия в сырной массе «зародышей» — центров формирования глазков. Отмечено, что наиболее изученными в части формирования рисунка являются крупные сыры типа эмментальского или швейцарского с глазками диаметром до 3 см, которые легко можно оценить, подсчитав их количество и объем. Для этого существуют методы визуализации глазков в объеме сыра: рентгенография, компьютерная и магнитно-резонансная томография, ультразвуковое и акустическое зондирование. Наименее изученным остается процесс образования рисунка в сырах типа тильзитера и российского, формуемых насыпью, с большим количеством глазков неправильной, угловатой формы. В связи с наблюдаемой тенденцией к утрате отличительных признаков сыров этого типа (редкие, недостаточно выраженные глазки) придается важное значение объективным методам оценки рисунка в этих сырах как одного из важнейших показателей качества продукта. Так как компьютерная томография, рентген и магнитно-резонансная томография являются методами, требующими дорогостоящего оборудования, для использования в рутинных исследованиях обоснована необходимость в более простой процедуре, пригодной для производственных лабораторий сыродельных предприятий. Исходя из допущения, что сыры с частым рисунком угловатой, неправильной формы можно рассматривать как пористые тела, сделано предположение о целесообразности разработки метода измерений коэффициента пористости, который мог бы дополнить органолептическую оценку рисунка объективным показателем, позволяющим проводить отбраковку сыров по этому признаку.

сырглазкипричины образованияметоды контроляcheeseeyescauses of educationcontrol methodsReferencesMcSweeney, P. L. H., Ottogalli, G., Fox, P. F. (2004). Diversity of cheese varieties: An overview. Cheese: Chemistry, Physics and Microbiology, 2, 1-23. https://doi.org/10.1016/s1874-558x(04)80037-xMcSweeney, P. L. H., Ottogalli, G., Fox, P. F. (2004). Diversity of cheese varieties: An overview. Cheese: Chemistry, Physics and Microbiology, 2, 1-23. https://doi.org/10.1016/s1874-558x(04)80037-xLei, T., Sun, D.-W. (2019). Developments of nondestructive techniques for evaluating quality attributes of cheeses: A Review. Trends in Food Science & Technology, 88, 527-542. https://doi.org/10.1016/j.tifs.2019.04.013Lei, T., Sun, D.-W. (2019). Developments of nondestructive techniques for evaluating quality attributes of cheeses: A Review. Trends in Food Science & Technology, 88, 527-542. https://doi.org/10.1016/j.tifs.2019.04.013Гудков, А.В. (2003). Сыроделие: технологические, биологические и физико-химические аспекты. М.: ДеЛи принт, 2003.Gudkov, A.V. (2003). Cheese making: technological, biological and physicochemical aspects. Moscow: DeLi print, 2003. (In Russian)Uzun, P., Serrapica, F., Masucci, F., Assunta, B. C. M., Yildiz, H., Grasso, F. et al. (2020). Diversity of traditional Caciocavallo cheeses produced in Italy. International Journal of Dairy Technology, 73(1), 234-243. https://doi.org/10.1111/1471-0307.12640Uzun, P., Serrapica, F., Masucci, F., Assunta, B. C. M., Yildiz, H., Grasso, F. et al. (2020). Diversity of traditional Caciocavallo cheeses produced in Italy. International Journal of Dairy Technology, 73(1), 234-243. https://doi.org/10.1111/1471-0307.12640Berno, T., Fuste-Forne, F. (2020). Imaginaries of cheese: revisiting narratives of local produce in the contemporary world. Annals of Leisure Research, 23(5), 608-626. https://doi.org/10.1080/11745398.2019.1603113Berno, T., Fuste-Forne, F. (2020). Imaginaries of cheese: revisiting narratives of local produce in the contemporary world. Annals of Leisure Research, 23(5), 608-626. https://doi.org/10.1080/11745398.2019.1603113Bragin, L. A., Panasenko, S. V., Nikishin, A. F., Aleksina, S. B., Boykova, A. V. (2019). Regional aspects of the development of the cheese market in terms of the trend of healthy nutrition. Entrepreneurship and Sustainability Issues, 7(1), 626-636. https://doi.org/10.9770/jesi.2019.7.1(44)Bragin, L. A., Panasenko, S. V., Nikishin, A. F., Aleksina, S. B., Boykova, A. V. (2019). Regional aspects of the development of the cheese market in terms of the trend of healthy nutrition. Entrepreneurship and Sustainability Issues, 7(1), 626-636. https://doi.org/10.9770/jesi.2019.7.1(44)Huc, D., Mariette, F., Challois, S., Barreau, J., Moulin, G., Michon, C. (2014). Multi-scale investigation of eyes in semi-hard cheese. Innovative Food Science & Emerging Technologies, 24, 106-112. https://doi.org/10.1016/j.ifset.2013.10.002Huc, D., Mariette, F., Challois, S., Barreau, J., Moulin, G., Michon, C. (2014). Multi-scale investigation of eyes in semi-hard cheese. Innovative Food Science & Emerging Technologies, 24, 106-112. https://doi.org/10.1016/j.ifset.2013.10.002Martley, F.G., Crow, V.L. (1996). Open texture in cheese: the contributions of gas production by microorganisms and cheese manufacturing practices. Journal of Dairy Research, 63, 489-507. https://doi.org/10.1017/s0022029900032015Martley, F.G., Crow, V.L. (1996). Open texture in cheese: the contributions of gas production by microorganisms and cheese manufacturing practices. Journal of Dairy Research, 63, 489-507. https://doi.org/10.1017/s0022029900032015Ларкина, А.В., Комарова, С.Г. (2016). Оценка качества сыра на российском рынке. Успехи в химии и химической технологии, 30(2), 118-119.Larkina, A.V., Komarova, S.G. (2016). Evaluation of the quality of the cheese to the Russian market. Advances in Chemistry and Chemical Technology, 30 (2), 118-119. (In Russian)Khattab, A.R., Guirguis, H.A., Tawfik, S.M., Farag, M.A. (2019). Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment. Trends in Food Science & Technology, 88, 343-360. https://doi.org/10.1016/j.tifs.2019.03.009Khattab, A.R., Guirguis, H.A., Tawfik, S.M., Farag, M.A. (2019). Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment. Trends in Food Science & Technology, 88, 343-360. https://doi.org/10.1016/j.tifs.2019.03.009Николаева, Е.А., Остроумов, Л.А. (2007). Образование рисунка в сырах с низкой температурой второго нагревания. Сыроделие и маслоделие, 2, 14-15.Nikolaeva, E.A., Ostroumov, L.A. (2007). Picture formation in cheeses with low temperature of the second heating. Cheese and butter making, 2, 14-15. (In Russian)Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H. (2017). Fundamentals of cheese science. New York: Springer, 2017. https://doi.org/10.1007/978-1-4899-7681-9Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H. (2017). Fundamentals of cheese science. New York: Springer, 2017. https://doi.org/10.1007/978-1-4899-7681-9Николаева, Е.А. (2005). Пороки рисунка сыра. Сыроделие и маслоделие, 5, 22-23.Nikolaeva, E.A. (2005). Defects of cheese “picture”. Cheese and butter making, 5, 22-23. (In Russian)Майоров, А.А., Николаева, Е.А., Чупин, А.А. (2009). Технические и технологические перспективы производства сыров, формуемых насыпным способом. Сыроделие и маслоделие, 4, 28-30.Mayorov, A.A., Nikolaeva, E.A., Chupin, A.A. (2009). Technical and technological prospects of cheese formed by the bulk method. Cheese and butter making, 4, 28-30. (In Russian)Майоров, А.А., Щетинин, М.П., Николаева, Е.А. (2004). К теории образования рисунка в крупных сырах. Сборник статей: Технология и техника пищевых производств. Кемерово: КемТИПП, 40-41.Mayorov, A.A., Shchetinin, M.P., Nikolaeva, E.A. (2004). Towards the theory of pattern formation in large cheeses. Collection of scientific works: Technology and technology of food production. Kemerovo: KemTIPP, 40-41. (In Russian)Law, B.A., Tamime A. Y. (2010). Technology of cheesemaking. United Kingdom: Blackwell Publishing Ltd., 2010.Law, B.A., Tamime A. Y. (2010). Technology of cheesemaking. United Kingdom: Blackwell Publishing Ltd., 2010.Van den Berg, G., Meijer, W. C., Dusterhoft, E.-M., Smit, G. (2004). Gouda and related cheeses. Cheese: Chemistry, Physics and Microbiology, 2, 103140. https://doi.org/10.1016/s1874-558x(04)80041-1Van den Berg, G., Meijer, W. C., Dusterhoft, E.-M., Smit, G. (2004). Gouda and related cheeses. Cheese: Chemistry, Physics and Microbiology, 2, 103140. https://doi.org/10.1016/s1874-558x(04)80041-1Stephanie Clark E. C. (2008) Swiss Cheese and Related Products. Chapter in a book: The Sensory Evaluation of Dairy Products. Springer, New York, NY, 2008. https://doi.org/10.1007/978-0-387-77408-4_14Stephanie Clark E. C. (2008) Swiss Cheese and Related Products. Chapter in a book: The Sensory Evaluation of Dairy Products. Springer, New York, NY, 2008. https://doi.org/10.1007/978-0-387-77408-4_14Huc, D., Roland, N., Grenier, D., Challois, S., Michon, C., Mariette, F. (2014). Influence of salt content on eye growth in semi-hard cheeses studied using magnetic resonance imaging and CO2 production measurements. International Dairy Journal, 35(2), 157-165. https://doi.org/10.1016/j.idairyj.2013.11.010Huc, D., Roland, N., Grenier, D., Challois, S., Michon, C., Mariette, F. (2014). Influence of salt content on eye growth in semi-hard cheeses studied using magnetic resonance imaging and CO2 production measurements. International Dairy Journal, 35(2), 157-165. https://doi.org/10.1016/j.idairyj.2013.11.010Hickey, C.D., Fallico, V., Wilkinson, M. G., Sheehan, J. J. (2018). Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese. Food Microbiology, 69, 219-231. https://doi.org/10.1016/j.fm.2017.08.015Hickey, C.D., Fallico, V., Wilkinson, M. G., Sheehan, J. J. (2018). Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese. Food Microbiology, 69, 219-231. https://doi.org/10.1016/j.fm.2017.08.015Bisig, W., Guggisberg, D., Jakob, E., Turgay, M., Irmler, S., Wechsler, D. et al. (2018). The effect of NaCl and metabolic profile of propionibacteria on eye formation in experimental Swiss-type cheese. International Dairy Journal, 89, 86-95. https://doi.org/10.1016/j.idairyj.2018.09.001Bisig, W., Guggisberg, D., Jakob, E., Turgay, M., Irmler, S., Wechsler, D. et al. (2018). The effect of NaCl and metabolic profile of propionibacteria on eye formation in experimental Swiss-type cheese. International Dairy Journal, 89, 86-95. https://doi.org/10.1016/j.idairyj.2018.09.001Huc, D., Challois, S., Monziols, M., Michon, C., Mariette, F. (2014). Spatial characterisation of eye-growing kinetics in semi-hard cheeses with propionic acid fermentation. International Dairy Journal, 39(2), 259-269. https://doi.org/10.1016/j.idairyj.2014.06.010Huc, D., Challois, S., Monziols, M., Michon, C., Mariette, F. (2014). Spatial characterisation of eye-growing kinetics in semi-hard cheeses with propionic acid fermentation. International Dairy Journal, 39(2), 259-269. https://doi.org/10.1016/j.idairyj.2014.06.010Guggisberg, D., Frohlich-Wyder, M. -T., Irmler, S., Greco, M., Wechsler, D., Schuetz, P. (2013). Eye formation in semi-hard cheese: X-ray computed tomography as a non-invasive tool for assessing the influence of adjunct lactic acid bacteria. Dairy Science & Technology, 93(2), 135-149. https://doi.org/10.1007/s13594-012-0105-2Guggisberg, D., Frohlich-Wyder, M. -T., Irmler, S., Greco, M., Wechsler, D., Schuetz, P. (2013). Eye formation in semi-hard cheese: X-ray computed tomography as a non-invasive tool for assessing the influence of adjunct lactic acid bacteria. Dairy Science & Technology, 93(2), 135-149. https://doi.org/10.1007/s13594-012-0105-2O'Sullivan, D. J., McSweeney, P. L. H., Cotter, P. D., Giblin, L., Sheehan, J. J. (2016). Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese. Journal of Dairy Science, 99(4), 2625-2640. https://doi.org/10.3168/jds.2015-10503O'Sullivan, D. J., McSweeney, P. L. H., Cotter, P. D., Giblin, L., Sheehan, J. J. (2016). Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese. Journal of Dairy Science, 99(4), 2625-2640. https://doi.org/10.3168/jds.2015-10503Daly, D. F. M., McSweeney, P. L. H., Sheehan, J. J. (2009). Split defect and secondary fermentation in Swiss-type cheeses — A review. Dairy Science & Technology. 90(1), 3-26. https://doi.org/10.1051/dst/2009036Daly, D. F. M., McSweeney, P. L. H., Sheehan, J. J. (2009). Split defect and secondary fermentation in Swiss-type cheeses — A review. Dairy Science & Technology. 90(1), 3-26. https://doi.org/10.1051/dst/2009036Guggisberg, D., Schuetz, P., Winkler, H., Amrein, R., Jakob, E., Frohlich-Wyder, M.-T. et al. (2015). Mechanism and control of the eye formation in cheese. International Dairy Journal, 47, 118-127. https://doi.org/10.1016/j.idairyj.2015.03.001Guggisberg, D., Schuetz, P., Winkler, H., Amrein, R., Jakob, E., Frohlich-Wyder, M.-T. et al. (2015). Mechanism and control of the eye formation in cheese. International Dairy Journal, 47, 118-127. https://doi.org/10.1016/j.idairyj.2015.03.001Остроумов, Л.А., Николаева, Е.А. (2007). Рисунок в сырах с высокой температурой второго нагревания. Сыроделие и маслоделие, 1, 17-18.Ostroumov, L.A., Nikolaeva, E.A. (2007). “Picture” in cheeses with high temperature of second heating. Cheese and butter making, 1, 17-18. (In Russian)Остроумов, Л.А., Майоров, А.А., Николаева, Е.А. (2009). Динамика образования рисунка в сырах. Техника и технология пищевых производств, 3(14), 19a-23.Ostroumov, L.A., Mayorov, A.A., Nikolaeva, E.A. (2009). Dynamics of formation of figure in cheeses. Food processing: techniques and technology, 3(14), 19a-23. (In Russian)Дубовик, Н.В. (2012). Изменение массы и качества сыра «Витязь» при созревании в полимерной пленке «Криовак». Сборник научных трудов: Молодые ученые — сельскому хозяйству Алтая, 6, 149-150.Dubovik, N.V. (2012). Changes in the weight and quality of the “Vityaz” cheese when ripening in the polymer film “Kriovac”. Collection of Scientific Papers: Young Scientists — to Altai Agriculture, 6, 149-150. (In Russian)Осинцев, А.М., Остроумов, Л.А., Николаева, Е.А. (2008). Модель роста рисунка в сырах с высокой температурой второго нагревания: кинетика газообразования. Хранение и переработка сельхозсырья, 10, 36-39.Osintsev, A.M., Ostroumov, L.A., Nikolaeva, E.A. (2008). Model of growth of figure in cheeses with a heat of the second heating: gas generation kinetics. Storage and processing of farm products, 10, 36-39. (In Russian)Осинцев, А.М., Остроумов, Л.А., Николаева, Е.А. (2009). Модель развития рисунка в сырах с высокой температурой второго нагревания. Техника и технология пищевых производств, 2, 22a-26.Osintsev, A.M., Ostroumov, L.A., Nikolaeva, E.A. (2009). Model of development of figure in cheeses with a heat of the second heating. Food processing: techniques and technology, 2, 22a-26. (In Russian)Gonzalez, M., Budelli, E., Perez, N. Lema, P. (2020). Estimation of eye formation in Swiss-type cheese using geometrical measurements. Journal of Food Engineering, 275, Article 109848. https://doi.org/10.1016/j.jfoodeng.2019.109848Gonzalez, M., Budelli, E., Perez, N. Lema, P. (2020). Estimation of eye formation in Swiss-type cheese using geometrical measurements. Journal of Food Engineering, 275, Article 109848. https://doi.org/10.1016/j.jfoodeng.2019.109848Schuetz, P., Guggisberg, D., Frohlich-Wyder, M.-T., Wechsler, D. (2016). Software comparison for the analysis of cheese eyes in X-ray computed tomography. International Dairy Journal, 63, 62-69. https://doi.org/10.1016/j.idairyj.2016.08.001Schuetz, P., Guggisberg, D., Frohlich-Wyder, M.-T., Wechsler, D. (2016). Software comparison for the analysis of cheese eyes in X-ray computed tomography. International Dairy Journal, 63, 62-69. https://doi.org/10.1016/j.idairyj.2016.08.001Kraggerud, H., Wold, J. P., Hoy, M., Abrahamsen, R. K. (2009). X-ray images for the control of eye formation in cheese. International Journal of Dairy Technology. 62(2), 147-153. https://doi.org/10.1111/j.1471-0307.2009.00478.xKraggerud, H., Wold, J. P., Hoy, M., Abrahamsen, R. K. (2009). X-ray images for the control of eye formation in cheese. International Journal of Dairy Technology. 62(2), 147-153. https://doi.org/10.1111/j.1471-0307.2009.00478.xРоссияне назвали любимый сорт сыра. Электронный ресурс: https://iz.ru/1069497/2020-10-05/rossiiane-nazvali-liubimyi-sort-syra Дата обращения 07.07.2021.The Russians named their favorite type of cheese. Retrieved from https://iz.ru/1069497/2020-10-05/rossiiane-nazvali-liubimyi-sort-syra Accessed July 7, 2021. (In Russian)Россияне назвали любимые сыры. Электронный ресурс: https://ria.ru/20201005/syr-1578199543.html Дата обращения 07.07.2021.Russians named their favorite cheeses. Retrieved from https://ria.ru/20201005/syr-1578199543.html Accessed July 7, 2021. (In Russian)Стал известен самый любимый сыр в России. Электронный ресурс: https://bober.ru/news/stal-izvesten-samyy-lyubimyy-syr-v-rossii Дата обращения 07.07.2021.The most favorite cheese in Russia became known. Retrieved from https://bober.ru/news/stal-izvesten-samyy-lyubimyy-syr-v-rossii Accessed July 7, 2021. (In Russian)Энциклопедия «Пищевые технологии». Том 4 «Технология сыров и масла». (2017). Углич: «ИД «Углич». 2017.Encyclopedia “Food Technologies”. Volume 4 “Cheese and Butter Technology”. Uglich: “Publishing House Uglich”, 2017. (In Russian)Дунченко, Н.И., Михайлова, К.В. (2018). Причины возникновения технологических рисков при производстве сыра «Российский». Сыроделие и маслоделие, 3, 38-40.Dunchenko, N.I., Mikhailova, K.V. (2018). Reasons of technological risks at the “Rossiiskii” cheese production. Cheese and butter making, 3, 38-40. (In Russian)Дунченко, Н.И., Михайлова, К.В., Попова, А.В. (2015). Оценка рисков при производстве сыра «Российский». Сыроделие и маслоделие, 6, 30-32.Dunchenko N. I., Mikhailova K. V., Popova A. V. (2015). Assessment of risks at the production of the cheese “Rossiiskii”. Cheese and butter making, 6, 30-32. (In Russian)Njoman, M. F., Nugroho, G., Chandra, S. D. P., Permana, Y., Suhadi, S., Mujiono, M. et al. (2017). The vulnerability of human sensory evaluation and the promising senses instrumentation. British Food Journal, 119(10), 2145-2160. https://doi.org/10.1108/bfj-10-2016-0505Njoman, M. F., Nugroho, G., Chandra, S. D. P., Permana, Y., Suhadi, S., Mujiono, M. et al. (2017). The vulnerability of human sensory evaluation and the promising senses instrumentation. British Food Journal, 119(10), 2145-2160. https://doi.org/10.1108/bfj-10-2016-0505Gonzalez, M., Budelli, E., Perez, N., Lema, P. (2020). Acoustic techniques to detect eye formation during ripening of Emmental type cheese. Innovative Food Science & Emerging Technologies, 59, Article 102270. https://doi.org/10.1016/j.ifset.2019.102270Gonzalez, M., Budelli, E., Perez, N., Lema, P. (2020). Acoustic techniques to detect eye formation during ripening of Emmental type cheese. Innovative Food Science & Emerging Technologies, 59, Article 102270. https://doi.org/10.1016/j.ifset.2019.102270Gonzalez, M., Perez, N., Budelli, E., Lema, P. (2019). Acoustic monitoring of eye formation in Swiss type cheese. International Congress on Ultrasonics, 38(1) https://doi.org/10.1121/2.0001084Gonzalez, M., Perez, N., Budelli, E., Lema, P. (2019). Acoustic monitoring of eye formation in Swiss type cheese. International Congress on Ultrasonics, 38(1) https://doi.org/10.1121/2.0001084Kertesz, I., Felfoldi, J. (2016). Comparison of sound velocity estimation and classification methods for ultrasonic testing of cheese. Progress in Agricultural Engineering Sciences, 12(1), 51-62. https://doi.org/10.1556/446.12.2016.3Kertesz, I., Felfoldi, J. (2016). Comparison of sound velocity estimation and classification methods for ultrasonic testing of cheese. Progress in Agricultural Engineering Sciences, 12(1), 51-62. https://doi.org/10.1556/446.12.2016.3Eskelinen, J.J., Alavuotunki, A.P., Hsggstrom, E., Alatossava, T. (2007). Preliminary study of ultrasonic structural quality control of swiss-type cheese. Journal of Dairy Science, 90(9), 4071-4077. https://doi.org/110.3168/jds.2007-0105Eskelinen, J.J., Alavuotunki, A.P., Hsggstrom, E., Alatossava, T. (2007). Preliminary study of ultrasonic structural quality control of swiss-type cheese. Journal of Dairy Science, 90(9), 4071-4077. https://doi.org/110.3168/jds.2007-0105Leemans, V., Destain, M.-F. (2009). Ultrasonic internal defect detection in cheese. Journal of Food Engineering, 90(3), 333-340. https://doi.org/10.1016/j.jfoodeng.2008.06.042Leemans, V., Destain, M.-F. (2009). Ultrasonic internal defect detection in cheese. Journal of Food Engineering, 90(3), 333-340. https://doi.org/10.1016/j.jfoodeng.2008.06.042Cho, B.-K., Irudayaraj, J. M. K. (2003). A Noncontact Ultrasound Approach for Mechanical Property Determination of Cheeses. Journal of Food Science, 68(7), 2243-2247. https://doi.org/10.1111/j.1365-2621.2003.tb05754.xCho, B.-K., Irudayaraj, J. M. K. (2003). A Noncontact Ultrasound Approach for Mechanical Property Determination of Cheeses. Journal of Food Science, 68(7), 2243-2247. https://doi.org/10.1111/j.1365-2621.2003.tb05754.xConde, T., Carcel, J. A., Garcia-Perez, J. V., Benedito, J. (2007). Non-de-structive analysis of Manchego cheese texture using impact force-deformation and acoustic impulse-response techniques. Journal of Food Engineering, 82(2), 238-245. https://doi.org/10.1016/j.jfoodeng.2007.01.027Conde, T., Carcel, J. A., Garci'a-Perez, J. V., Benedito, J. (2007). Nondestructive analysis of Manchego cheese texture using impact force-deformation and acoustic impulse -response techniques. Journal of Food Engineering, 82(2), 238-245. https://doi.org/10.1016/j.jfoodeng.2007.01.027Benedito, J., Conde, T., Clemente, G., Mulet, A. (2006). Use of the Acoustic Impulse-Response Technique for the Nondestructive Assessment of Manchego Cheese Texture. Journal of Dairy Science, 89(12), 4490-4502. https://doi.org/10.3168/jds.s0022-0302(06)72497-3Benedito, J., Conde, T., Clemente, G., Mulet, A. (2006). Use of the Acoustic Impulse-Response Technique for the Nondestructive Assessment of Manchego Cheese Texture. Journal of Dairy Science, 89(12), 4490-4502. https://doi.org/10.3168/jds.s0022-0302(06)72497-3Haeggstrom, E., Eskelinen, J., Haapalainen, J., Alavuotunki, A., Alatos-sava, T. (2006). P1H-6 ultrasonic structural quality control of swiss-type cheese. 2006 IEEE Ultrasonics Symposium. https://doi.org/10.1109/ult-sym.2006.342Haeggstrom, E., Eskelinen, J., Haapalainen, J., Alavuotunki, A., Alatos-sava, T. (2006). P1H-6 ultrasonic structural quality control of swiss-type cheese. 2006 IEEE Ultrasonics Symposium. https://doi.org/10.1109/ult-sym.2006.342Granlund G. H., Knutsson H. (2013). Signal Processing for Computer Vision. Springer Science & Business Media, 2013.Granlund G. H., Knutsson H. (2013). Signal Processing for Computer Vision. Springer Science & Business Media, 2013.Szeliski R. (2011) Introduction. Chapter in a book: Computer Vision. Texts in Computer Science. Springer, London. https://doi.org/10.1007/978-1-84882-935-0_1Szeliski R. (2011) Introduction. Chapter in a book: Computer Vision. Texts in Computer Science. Springer, London. https://doi.org/10.1007/978-1-84882-935-0_1Caccamo, M., Melilli, C., Barbano, D.M., Portelli G., Marino, G., Licitra, G. (2004). Measurement of Gas Holes and Mechanical Openness in Cheese by Image Analysis. Journal Dairy Sciense, 87(3), 739-748. https://doi.org/10.3168/jds.s0022-0302(04)73217-8Caccamo, M., Melilli, C., Barbano, D.M., Portelli G., Marino, G., Licitra, G. (2004). Measurement of Gas Holes and Mechanical Openness in Cheese by Image Analysis. Journal Dairy Sciense, 87(3), 739-748. https://doi.org/10.3168/jds.s0022-0302(04)73217-8Everard, C.D., O'Callaghan, D.J., Fagan, C.C., O'Donnell, C.P., Castillo, M., Payne, F.A. (2007). Computer vision and color measurement techniques for Inline monitoring of cheese curd syneresis. Journal Dairy Sciense, 90(7), 3162-3170. https://doi.org/10.3168/jds.2006-872Everard, C.D., O'Callaghan, D.J., Fagan, C.C., O'Donnell, C.P., Castillo, M., Payne, F.A. (2007). Computer vision and color measurement techniques for Inline monitoring of cheese curd syneresis. Journal Dairy Sciense, 90(7), 3162-3170. https://doi.org/10.3168/jds.2006-872Kotwaliwale, N., Singh, K., Kalne, A., Jh, S.N., Seth, N., Kar, А (2014). X-ray imaging methods for internal quality evaluation of agricultural produce. Journal of Food Science and Technology, 51(1), 1-15. https://doi.org/10.1007/s13197-011-0485-yKotwaliwale, N., Singh, K., Kalne, A., Jh, S.N., Seth, N., Kar, А (2014). X-ray imaging methods for internal quality evaluation of agricultural produce. Journal of Food Science and Technology, 51(1), 1-15. https://doi.org/10.1007/s13197-011-0485-yПатент № 499530. Способ контроля процесса созревания сыров / Бахарев Г. Л., Майоров А. А., Остроумов Л. А., Прибыловский С. Л., Шиллер Г. Г. Опубл. 15.01.76. Бюл. № 2.Bakharev G. L., Maiorov A. A., Ostroumov L. A., Pribylovskiy S. G., Shil-er G. G. Method for controlling the cheese ripening process. Patent RF, no.499530, 1976. (In Russian)Schuetz, P., Guggisberg, D., Jerjen, I., Frohlich-Wyder, M.T., Hofmann, J., Wechsler, D. et al. (2013). Quantitative comparison of the eye formation in cheese using radiography and computed tomography data. International Dairy Journal, 31(2), 150-155. https://doi.org/10.1016/j.id-airyj.2012.12.007Schuetz, P., Guggisberg, D., Jerjen, I., Frohlich-Wyder, M.T., Hofmann, J., Wechsler, D. et al. (2013). Quantitative comparison of the eye formation in cheese using radiography and computed tomography data. International Dairy Journal, 31(2), 150-155. https://doi.org/10.1016/j.id-airyj.2012.12.007Lee, K, Uegaki, K., Nishii, C., Nakamura, T., Kubota, A., Hirai, T., Yamada, K. (2012). Computed tomographic evaluation of gas hole formation and structural quality in Gouda-type cheese. International Journal of Dairy Technology, 65(2), 232-236. https://doi.org/10.1111/j.1471-0307.2011.00751.xLee, K, Uegaki, K., Nishii, C., Nakamura, T., Kubota, A., Hirai, T., Yamada, K. (2012). Computed tomographic evaluation of gas hole formation and structural quality in Gouda-type cheese. International Journal of Dairy Technology, 65(2), 232-236. https://doi.org/10.1111/j.1471-0307.2011.00751.xMusse, M., Challois, S., Huc, D., Quellec, S., Mariette, F. (2014). MRI method for investigation of eye growth in semi-hard cheese. Journal of Food Engineering, 121, 152-158. https://doi.org/10.1016/j.jfoodeng.2013.08.010Musse, M., Challois, S., Huc, D., Quellec, S., Mariette, F. (2014). MRI method for investigation of eye growth in semi-hard cheese. Journal of Food Engineering, 121, 152-158. https://doi.org/10.1016/j.jfoodeng.2013.08.010Grenier, D., Laridon, Y., Le Ray, D., Challois, S., Lucas, T. (2016). Monitoring of single eye growth under known gas pressure: Magnetic resonance imaging measurements and insights into the mechanical behaviour of a semi-hard cheese. Journal of Food Engineering, 171, 119-128. https://doi.org/10.1016/j.jfoodeng.2015.10.018Grenier, D., Laridon, Y., Le Ray, D., Challois, S., Lucas, T. (2016). Monitoring of single eye growth under known gas pressure: Magnetic resonance imaging measurements and insights into the mechanical behaviour of a semi-hard cheese. Journal of Food Engineering, 171, 119-128. https://doi.org/10.1016/j.jfoodeng.2015.10.018Патент № 606131. Способ контроля процесса созревания сыров / Магакян А. Т., Симонян А. Г. Опубл. 05.05.78. Бюл. № 17.Magakyan A. T., Simonyan A. G. Method for controlling the cheese ripening process. Patent RF, no. 606131, 1978. (In Russian)Патент № 885875. Устройство для определения консистенции и рисунка / Давидянц П. В., Мартиросян А. А., Симонян А. Г. Опубл. 30.11.81. Бюл. № 44.Davidyants P. V., Martirosyan A. A., Simonyan A. G. A device for determining the consistency and pattern of cheese. Patent RF, no. 885875, 1981. (In Russian)

The authors declare that there are no conflicts of interest present.