Grading rim air in cheese
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Rim air is considered a defect that diminishes the commercial value of cheese. In view of the many different methods that are used in the field to judge and grade rim air intensity, there is a need for an objective description.
Grading cheeses
NIZO has developed such an objective and universal grading system of ten grades of rim air, ranging from none at all (1) to very bad (10). This new grading system is accompanied by a description in quantitative, physical terms. The basis for setting up this grading system was a questionnaire addressed to cheese experts. In the questionnaire, Hans Tromp and his team consulted company experts to describe the grading criteria used in their daily practice, and to grade, according to their own criteria, a series of photographs of cheeses exhibiting different degrees of rim air.
Constant quality cheese
We developed a dedicated computer tool which uses the new grading system to produce an objective grade from the analysis of a photograph of the cross-section of a cheese. This tool is a source of objective information for judging the commercial value of a cheese. Hans Tromp is convinced: “Its use will result in a more constant quality of cheese for the consumer.”
Software available
The tool features a user-friendly interface. It is optimized to handle a wide range of photographic conditions. The software and support are available from NIZO.
Would you like to know about the tool and how it works? Please contact Hans Tromp (Hans.Tromp@NIZO.NL, telephone +31 318 659 691)