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A Fluorescence Microscopic Study Of Cheese, S. H. Yiu
A Fluorescence Microscopic Study Of Cheese, S. H. Yiu
Food Structure
Fluorescence techniques were used to study the microstructure of several varieties of cheese. The size and distribution of fat globules in various cheeses were demonstrated by fluorescent staining using Nile Blue A as a marker. Acridine Orange was used as a dye to detect structural differences between casein matrices of various cheese varieties. Differences between the ripe and the less- ripe zones of Ca membert cheese were detected by staining the cheese sections with Acridine Orange and Nile Blue A separately, and then comparing the re sults of the stainings. The Nile Blue A stain ing s howed that fat …
Development Of Microstructure In A Cream Cheese Based On Queso Blanco Cheese, Miloslav Kalab, H. Wayne Modler
Development Of Microstructure In A Cream Cheese Based On Queso Blanco Cheese, Miloslav Kalab, H. Wayne Modler
Food Structure
A Cream cheese was made by mixing cultured high fat cream (5~% fat) with Queso Blanco curd and by homogenizing the mix at 70°C. The final product contained 30. 01. to 33.)% fat and 54.1 to 54.5% moisture. The Queso Blanco curd was obtained by precipitating the casein and denatured whey protein from heated whole milk (b2.~ to SI8.0°C) by bringing the pH to 5.3-5.5 with citric acid, using a continuous process. The extent of denaturation of the whey protein portion varied from 5 to 100%, depending on the heat treatment of the milk. Scanning and transmission electron microscopy revealed …