Microstructure of soft cheeses before and after the baro-vacuum drying

Microstructure of the soft cheeses before and after dehydration in the medium of the variable pressure was studied. The experimental studies were carried out in the Kemerovo region. The soft cheeses «Adygeiskii», «Roquefort» and «Russian camamber» were taken as the objects of investigations. Locations and sizes of the main components of soft cheese were established as well as the micro-pores diameters and structure of the soft cheese «skeleton» after the baro-vacuum drying. After the baro-vacuum drying the average sizes of the micro-pores in the «Adygeiskii» cheese were 5-30 mkm, in the «Roquefort» - 3-40 mkm and 10-40 mkm in the cheese «Russian camamber». The most part of the fat globes in the «Roquefort» cheese after drying form large conglomerates with the size of more than 500 mkm. From all the cheeses studied the microstructure of the cheese «Russian camamber» was changed to the highest degree - after drying the structure becomes chaotic, many cavities are formed spread without order. The results of the study can be useful for the specialists working in the food sector.

baro-vacuum drying, soft cheeses, microstructure