Computed tomography (CT) scanning to visualize eye formation and internal structure in Grevé cheese

Abstract

The Grevé cheese, a semi-hard Swedish cheese, is well-known for its characteristic flavor and shape of eye formation. The size and distribution of the eyes play a crucial role for the sensory attributes, aesthetic value and quality of the cheese. This article focuses on investigating the feasibility of using computed tomography (CT) scanning as a non-destructive tool to observe early-stage eye formation in Grevé cheese within an industrial trial. It is crucial to achieve a perfect combination of small and big sized eyes, evenly distributed within the cheese wheel, without having cracks/splits for optimal quality. Such variations could be visualized using CT-scanning of cheeses at a young and mature stage by providing high-resolution, three-dimensional CT-scanning images of the cheese's internal structure, without the need for physical dissection. Further, the distribution of eyes, their shape and number, could be visualized and compared for the same cheese scanned at young and mature stages. Thus, the importance of monitoring eye formation through non-destructive techniques is emphasized to ensure consistent product quality.

Keywords

• Computed tomography (CT) scanning
• Grevé cheese
• Eye formation
• Non-destructive imaging
• Cheese quality control