The suitability of image analysis was evaluated for objective assessment of hole formation in cheeses for which satisfactory hole formation is a basic prerequisite in the awarding of "denomination of origin" quality ratings. Using Montasio cheese as an example, the technique enabled the total percentage area occupied by the holes, and their individual diam. and rotundity to be established, from which numerical values could be derived permitting definition of 2 typical Montasio types and quantification of potential defects.
