Cheese Matrix Microstructure Studied by Advanced Microscopic Techniques

0436620 - ÚPT 2015 RIV US eng J - Journal Article
Burdiková, Z. - Hickey, C. - Auty, M. A. E. - Pala, J. - Švindrych, Z. - Steinmetz, I. - Krzyžánek, Vladislav - Hrubanová, Kamila - Sheehan, J. J.
Cheese Matrix Microstructure Studied by Advanced Microscopic Techniques.
Microscopy and Microanalysis. Roč. 20, S3 (2014), s. 1336-1337. ISSN 1431-9276. E-ISSN 1435-8115
R&D Projects: GA MŠMT(CZ) LO1212
Institutional support: RVO:68081731
Keywords : cheese matrix * cryo-SEM * confocal laser scanning microscopy
Subject RIV: EA - Cell Biology
Impact factor: 1.872, year: 2014

The functional properties of cheese and cheese ingredients are dictated by the structure; therefore knowledge of how cheese structure is produced and develops during ripening is of great importance to the cheese manufacturer. To determine the influence varied manufacture process parameters (e.g. altered cook temperature and salting methods) have on cheese matrix structure during manufacture and ripening, we need to clarify the influence of these parameters on protein, fat and bacterial structures within the matrix both individually and as an integrated structure. A greater understanding of these influences will enable the development of treatment strategies to produce cheeses of greater consistency and also to develop novel cheese-type. Protein, fat and calcium salts (particularly Calcium phosphate but also Calcium lactate) are key to cheese matrix microstructure and also strongly influence cheese texture, sensory and quality attributes.
Permanent Link: http://hdl.handle.net/11104/0240322