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Practical Aspects of Electron Microscopy in Cheese Research

  • Chapter
Chemistry of Structure-Function Relationships in Cheese

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 367))

Abstract

Chemical composition, rheological behavior, and sensory attributes in foods are closely related to their microstructure. This is particularly evident in cheese. Cheeses are produced in many varieties although they consist of only a few major components such as casein, whey proteins, milkfat, and microorganisms. There are soft and hard cheeses, low-fat and high-fat (cream) cheeses, unripened cheeses, mold-ripened cheeses, and process cheeses (Mair-Waldburg, 1974; Kosikowski, 1982), all made from milk by procedures which are similar in principle. Milk proteins are coagulated and the aqueous phase containing the lactose is separated. The coagulum is compacted, frequently subjected to proteolysis during ripening, and occasionally textured, e.g., during the production of Cheddar and Mozzarella cheeses.

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Authors and Affiliations

  1. Centre for Food and Animal Research, Research Branch, Agriculture and Agri-Food Canada, Ottawa, Ontario, Canada, K1A 0C6

    Miloslav Kaláb

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  1. Miloslav Kaláb
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  1. Agricultural Research Service, United States Department of Agriculture, Philadelphia, Pennsylvania, USA

    Edyth L. Malin  & Michael H. Tunick  & 

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© 1995 Springer Science+Business Media New York

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Kaláb, M. (1995). Practical Aspects of Electron Microscopy in Cheese Research. In: Malin, E.L., Tunick, M.H. (eds) Chemistry of Structure-Function Relationships in Cheese. Advances in Experimental Medicine and Biology, vol 367. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1913-3_15

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  • DOI: https://doi.org/10.1007/978-1-4615-1913-3_15

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5782-7

  • Online ISBN: 978-1-4615-1913-3

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