Effects of drying on cheese microstructure


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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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Bibliografia

  1. Ганина В.И., Рожкова Т.В., Хвыля С.Х. Микроструктура сметаны на основе ЭПС-стартерной культуры // Молочная промышленность. 2005. № 7.
  2. Голубева Л.В., Авакимян А.Б., Гребенщиков А.В., Китаев С.Ю. Микроструктура сыров до и после копчения // Молочная промышленность. 2009. № 8.
  3. Ермолаев В.А. Исследование микроструктуры сыра различной степени зрелости до и после сушки // Техника и технология пищевых производств. 2011. № 2.
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  5. Lobato-Calleros C. Microstructure and texture of panela type cheese type cheese-like products: use of low methoxyl pectin and canola oil as milk-fat substitutes / C. Lobato-Calleros, L. Ramos-Solis, A. Santos-Moreno, M.E. Rodrigues-Huezo // Revista Mexicana de ingenieria guimica. 2006. V. 5. № 1.
  6. Michelle K. Microstructure and functionality of processed cheese: the role of milk fat / K. Michelle. - Raleigh, Nort Caroline: Food Science, 2008.

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