Melting characteristics of cheese: analysis of effects of cooking conditions using computer vision technology

摘要

A computer vision system was used to evaluate the melting property of cheese. The method is suitable for both cheddar and mozzarella cheese. The effect of cooking time (0-20 min) and temperature (70-200 deg. C) on the melting degree and melting rate of cheddar and mozzarella cheese was investigated and the melting property of both cheeses were compared. Both cheddar and mozzarella cheese melted rapidly at the initial stage of cooling and melting slowed down in about 3-4 min. Maximum melting degree and melting rate occurred at about 130-160 deg. C. Extended cooking and cooking at high temperature may cause reduced melting. Cheddar cheese melted more rapidly and considerably than mozzarella cheese at all cooking temperatures.