Dear Zlatev

We have done colorimetric evaluation (L *, a *, b *, WI, C, hue) of cheeses during the maturation period. Depending on the cheese some of these parameters can be used as indicators of quality. We have already performed ultrasound analysis during eye formation during propionic fermentation.

Thank you prof. Nogueira.

Do you predict physico-chemical or organoleptic parameters by color components?

Depending on the type of cheese you can get important information regarding composition and some sensory parameters. For example, in white mold cheese, the whiteness index, in addition to indicating the growth of the fungus and the complete closure of the mycelium on the surface, may indicate lactic fermentation problems if the fungus is slow to grow. In this same cheese when the whiteness index begins to decrease corresponds to fungus death, and is related to high bitterness and residual ammonium. The ideal is to evaluate color and physico-chemical and sensory parameters during maturation, and then apply a statistical tool (multivariate analysis, correlation, etc.) to indicate what information the color can pass you.

thanks prof. Nogueira, your answer is very useful