Eye formation in semi-hard cheese: X-ray computed tomography as a non-invasive tool for assessing the influence of adjunct lactic acid bacteria

Dominik Guggisberg, Marie-Therese Frohlich-Wyder, Stefan Irmler, Mark Greco, Daniel Wechsler, Philipp Schuetz

Research output: Contribution to journalArticlepeer-review

20 Citations (Scopus)

Abstract

Eye formation is an important feature for various cheese varieties. Thisstudy firstly aimed to evaluate the potential of X-ray computed tomography (CT) andimage analysis software as a non-invasive method to quantify cheese eye volume.The quantification of the eye volume by CT was validated with 12 eyeless hardcheeses made with the inclusion of 0'100 hollow PP balls (Ã'=10 or 20 mm). Theresults obtained for the total volume of the 'artificial eyes' showed a good correlationwith the volume of the added balls (R2>0.998). In a second part of the study, thedeveloped CT method was applied for the non-invasive investigation of the eyeformation in semi-hard Tilsit-type cheese with adjuncts of Lactobacillus casei orLactobacillus plantarum. Both adjuncts completely metabolized citrate in cheese,thus enhancing gas production. Total eye number, relative eye volume and the sizedistribution of eyes were determined in order to reveal the influence of the twoadjunct cultures on eye formation. In comparison to the control, the addition of L.casei resulted in a significantly higher eye number and eye volume. In contrast, theaddition of L. plantarum did not influence the eye formation in a significant way,though it yielded cheeses with more succinate and aspartate and less serine atsignificant levels. The results imply that, apart from CO2 production, other factors,such as the presence of eye nuclei and the dynamics of CO2 diffusion, interfere in animportant way in the process of eye formation in cheese.
Original languageEnglish
Pages (from-to)135-149
Number of pages15
JournalDairy Science and Technology
Volume93
Early online dateJan 2013
DOIs
Publication statusPublished - Mar 2013

Fingerprint Dive into the research topics of 'Eye formation in semi-hard cheese: X-ray computed tomography as a non-invasive tool for assessing the influence of adjunct lactic acid bacteria'. Together they form a unique fingerprint.

Cite this