Characterization structural of Chanco cheese manufactured in the Province of Osorno using image analysis

Abstract

The aim of this study was to characterize the structure of Chanco cheese manufactured in the Province of Osorno, using image analysis. The chemical, sensorial and structural parameters of Chanco cheese were determined. Results indicate a porous structure, thick and scarcely continuous in aspect. The borders of the pores appeared smooth and soft. Distribution of the pores was acceptable. Based on the results of this study from a structural point of view, the parameters studied were grouped into micro and macro-structures, and from the perspective of the role that each one plays in the structure of the Chanco cheese, the parameters were classified into those that influenced initial structure formation and those influencing the final structure.