A new magnetic resonance imaging approach for discriminating Sardinian sheep milk cheese made from heat-treated or raw milk

The evaluation of milk heat treatment on dairy products via reliable analytical methods is a challenging issue that involves both industrial and fundamental research. We describe a new magnetic resonance imaging (MRI) protocol for discriminating Sardinian sheep milk cheese originating from heat-treated or raw milk. Thirty-six samples (18 pecorino cheeses manufactured from heat-treated milk and 18 Fiore Sardo cheeses made from raw milk) were investigated by means of MRI and bi-exponential signal decay analysis. The protocol is capable of discerning cheeses by virtue of the different distribution of the transversal (T2) relaxation time constant. Cheeses from heat-treated milk showed a significantly higher area fraction (≈70-80%), corresponding to the fast relaxing water protons (T2 ≈ 9 ms), compared with raw milk cheeses, whereas the opposite was observed for the long T2 (T2 ≈ 35 ms) proton population. The MRI protocol described is rapid and nondestructive, and it provides statistically significant discrimination between ewe milk cheeses made from heat-treated and raw milk.