Ultrasound method for classification of Bulgarian white brined sheep and cow cheese

Abstract

The current paper proposes a non-contact and nondestructive approach for characterization of Bulgarian white brined cheese produced of sheep and cow milk. The approach is based on usage of ultrasonic emitter and receiver which detect the reflected signals from the irradiated object. The result signals are processed by spectral analysis method through Discrete Wavelet Transform (DWT) of Haar implemented with fast conversion.