Microstructure of cheese before and after smoking

Technology has been developed for obtaining cheeses with cheddaring and thermo-mechanical treatment of cheese mass from normalized mixture in which 50% of natural skim milk has been replaced with reconstituted instant skim milk. The way to smoke new cheeses has been studied in electric static field of high tension. Changes taking place in the protein phase in the course of new cheese production have been studied with electronic microscope. Microstructure of cheeses with cheddaring and thermo-mechanical treatment of cheese mass has been evaluated before and after smoking.

Microstructure, cheese, smoking, cheddaring