CheeseMaking-IDB

CheeseMaking-IDB is the public image dataset described in the following article: TBD

# CM-IDB: The Cheese Making Image Database for Image Processing and Analysis

CM-IDB is the public image dataset described in the following article: TBD

Authors: Andrea Loddo, Cecilia Di Ruberto, Giuliano Armano, Andrea Manconi.

# Dataset acquisition

The dataset was obtained through the collaboration between Biosabbey s.r.l. and the Department of Mathematics and Computer Science (DMI) of

the University of Cagliari under an agreement facilitated by DMI.

The acquisition process was overseen by Massimiliano Sicilia of Laore Sardegna as part of his collaboration with Biosabbey s.r.l.

Subsequently, Andrea Loddo, affiliated with DMI at the University of Cagliari, curated and organized the dataset, which is currently maintained by him.

# NOTE: please indicate the following in case of using this dataset in your own work:

TBD

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# Description:

The dataset for this study was assembled by collecting a series of 8 image sets from a Sardinian (Italy) dairy company (Podda Formaggi).

Each set illustrates the coagulation process of milk, showing the transition from a liquid state to a gelatinous form known as curd.

An image at different positions within the sequence for each set identifies the precise moment when this transformation begins, referred to as the curd-firming time.

The images were taken using a camera with a CMOS sensor of size 35.9x24.0 mm and a resolution of 24 Mpixel, specifically a Nikon D750.

All images are in RGB format, with a resolution of 6016x4016 pixels, and were taken at approximately 10-second intervals.

Within each set, the images are organized chronologically and labeled based on the stage of maturation: pre-CF-time (negative class) or CF-time (positive class).

The time interval between consecutive images varies, with negative examples taken every 10 seconds and positive examples taken every 2 seconds.

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