Effects of drying on cheese microstructure


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Abstract

Effects of drying on the microstructure of the cheese «Ozernyi» were studied. It was noted that the modern way to study food products structure is considered to be the scanning electron microscopy. The cheese microstructure photos before and after drying have been shown. Fat globes sizes, sizes and thickness of capillaries walls have been determined. It was found that after drying fat globes agglomerate and give larger formations.

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References

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