Nizo develops grading system for cheese

by Jeff Gelski
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EDE, THE NETHERLANDS — Nizo Food Research has developed a universal system that examines rim air, considered a defect, to determine the commercial value of (semi)hard cheeses. The system grades rim air ranging from none (1) to very bad (10). A description in quantitative, physical terms accompanies the grade.

Ede-based Nizo addressed a questionnaire to cheese experts as a basis for setting up the grading system. The experts were asked to describe the grading criteria they used daily and to grade a series of photographs of cheeses that had different degrees of rim air. Nizo then developed a computer tool that uses the new grading system to produce a grade from the analysis of a photograph of a cross section of a cheese.

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