Quality Control in Fiore Sardo PDO Cheese: Detection of Heat Treatment Application and Production Chain by MRI Relaxometry and Image Analysis

Fiore Sardo (FS), a traditional Italian cheese, is present in the market as heterogeneous variety of products. The use heat-treated (HT) milk forbidden by official production protocol, but no analytical method able to detect heat application yet available. Here, combined magnetic resonance imaging (MRI) relaxometry and image analysis approach recognize FS made from raw presented. Artisanal cheeses were produced (RC) five shepherds accordance with protocol. They compared HT-milk counterparts (HTC). Additionally, industrially manufactured commercial (I) also purchased RC HTC. Relaxometry data indicated presence two water populations; ratio characteristic relaxation time constant T2 area fraction (Score, Ṩ) fastest relaxing population was used compare RC, HTC I samples. successfully discriminated, latter exhibiting lower Ṩ (enhanced protein hydration). exhibited lowest values, sometimes comparable Since visual appearance appreciably different, an deep learning using MRI photographic pictures adopted discriminate productions, promising percentages (>93%).