Open Access. Powered by Scholars. Published by Universities.®
- Publication
- Publication Type
Articles 1 - 3 of 3
Full-Text Articles in Life Sciences
Proceedings From The 22nd Annual Marschall Invitational, Various Authors
Proceedings From The 22nd Annual Marschall Invitational, Various Authors
Cheese Industry Conference
No abstract provided.
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 …
Effects Of Emulsifying Agents On The Microstructure And Other Characteristics Of Process Cheese - A Review, Marijana Caric, Miroslav Gantar, Miloslav Kalab
Effects Of Emulsifying Agents On The Microstructure And Other Characteristics Of Process Cheese - A Review, Marijana Caric, Miroslav Gantar, Miloslav Kalab
Food Structure
Sodium phosphates , polyphosphates, and citrates are melting salts (emulsifying agents) most commonly used in the manufacture of process cheese either alone or in mixtures . Their role during processing is to sequester calcium in the natural cheese, to solubilize protein and increase its hydration and swelling, to facilitate emul sification of fat , and to adjust and stabilize pH.
Changes taking place in natural cheese during processing can be studied by microscopy. Micrographs demonstrating the emulsification of fat , presence of salt crystals, and partial solubilization of protein in labo ratory- made and commercial process cheeses have been used …