Melting characteristics of cheese: analysis of effect of cheese dimensions using computer vision techniques

Abstract

The influence of dimensions of cheese slices on the melting property of cheese was investigated with a computer vision method using image analysis techniques. Tests were carried out with Cheddar and Mozzarella cheeses. The results show that the meltability of cheese increased linearly when the side length of square cheese slices increased from 25 to 70 mm. The meltability of cheese also increased proportionally as the thickness of cheese slices was increased from 2 to 4 mm. The influences of the area/thickness of cheese slices on cheese meltability were similar for both the Cheddar and Mozzarella cheeses. The opposite changes may occur for different meltability indices when the initial area of cheese slices varied.