NIZO Develops Objective Tool for Grading Rim Air in 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 of different intensities or grades of rim air.
20 May 2010 --- NIZO food research has developed a universal grading system. The commercial value of (semi)hard cheeses can now be judged in an objective way.
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 of different intensities or grades of rim air.
NIZO has developed such an objective and universal grading system of ten grades of rim air ranging from none (1) at all to very bad (10). This new grading system is accompanied by a description in quantitative, physical terms. As a basis for setting up this grading system was a questionnaire addressed at cheese experts. In the questionnaire, the experts were asked 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.
A dedicated computer tool was developed which uses the new grading system to produce an objective grade from the analysis of a photograph of the cross section of a cheese. According to Hans Tromp, this tool is meant as a source of objective information for judging the commercial value of a cheese. This will result in a more constant quality of cheese for the consumers.
The tool features a user-friendly interface. It was optimized to handle a wide range of photographic conditions. The software and support are available from NIZO.
