engleski

Application of image analysis method in evaluation of melting and oiling-off properties of mozzarella cheese

In this investigation, the Computer vision system (CVS) method was employed to analyze the characteristics of different Mozzarella cheeses during cooking. The overall results showed that the computer vision method provides an objective and efficient approach for assessing the functional properties of cheese. Computer vision and digital image analysis represents an efficient and non-invasive technique able to investigate the cheese optical properties and give information concerning their composition and structure.

Computer vision, Image analysis, Cheese Quality

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