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Microstructure of Cheddar cheese: sample preparation and scanning electron microscopy

Published online by Cambridge University Press:  01 June 2009

M. F. Eino ,
D. A. Biggs ,
D. M. Irvine  and
D. W. Stanley
M. F. Eino
Affiliation:
Department of Food Science, University of Guelph, Guelph, Ontario, Canada
D. A. Biggs
Affiliation:
Department of Food Science, University of Guelph, Guelph, Ontario, Canada
D. M. Irvine
Affiliation:
Department of Food Science, University of Guelph, Guelph, Ontario, Canada
D. W. Stanley
Affiliation:
Department of Food Science, University of Guelph, Guelph, Ontario, Canada
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Summary

Three techniques were used for preparing Cheddar cheese specimens for examination by scanning electron microscopy. Resulting micrographs prepared from fresh cheese made with calf rennet revealed that while all the techniques were satisfactory, different structural features were observed depending upon the method used. A modified critical point drying technique and a freeze-drying method displayed surface features whereas trypsin hydrolysis showed internal microstructure. The surface microstructure of the cheese was found to be formed of protein aggregated and fused into structural units of 1·5 μm. The internal microstructure appeared to be formed of thin compact walls. Cross sections prepared by freeze-drying displayed arrays in the protein matrix and locations where fat globules had been embedded.

Type
Research Article
Information
Journal of Dairy Research , Volume 43 , Issue 1 , February 1976 , pp. 109 - 111
Copyright
Copyright © Proprietors of Journal of Dairy Research 1976

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References

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