An MRI method for monitoring the ripening of Grana Padano cheese. (January 2016)

• Record Type: Journal Article
• Authors: Mulas, G.; Anedda, R.; Longo, D.L.; Roggio, T.; Uzzau, S.
• Is Part Of: International dairy journal. Volume 52(2016:Jan.)
• Page Start: 19
• Page End: 25
• Publication Date: 2016-01
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2015.08.011
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: In this paper, we propose a magnetic resonance imaging (MRI) method for assessing the ripening stage of Grana Padano, one of the most appreciated long-ripened hard cooked Italian cheeses. The method is based on a combination of MRI analysis with a study of multi-component transverse relaxation ( T 2 ) distributions. Three different ripening stages (12, 16 and 20 months) were considered and, for each stage, three samples were investigated (for a total of nine samples). The relaxation profiles of differently ripened Grana Padano cheeses varied in terms of area fraction relative to the three observed components of T 2 relaxation. In particular, a good linear relationship was observed between the area fraction of the first T 2 population (mainly constituted by water protons in chemical exchange with labile protein protons) and the months of ripening. The proposed method might have a general validity for different kinds of cheese.