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An electron-microscope study of the structure of Domiati cheese

Published online by Cambridge University Press:  01 June 2009

M. H. Abd El-Salam  and
Safinaz El-Shibiny
M. H. Abd El-Salam
Affiliation:
Laboratory of Food Technology and Dairying, National Research Centre, Cairo, Egypt, U.A.R.
Safinaz El-Shibiny
Affiliation:
Laboratory of Food Technology and Dairying, National Research Centre, Cairo, Egypt, U.A.R.
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Summary

A technique is described for preparing ultrathin sections from cheese for electron-microscopic examination. The internal structure of fresh Domiati cheese was found to be composed of a framework of large, spherical casein aggregates held by bridges and enclosing fat.

After pickling, the casein aggregates were partly disintegrated into small spherical particles forming a loose structure.

Type
Research Article
Information
Journal of Dairy Research , Volume 40 , Issue 1 , February 1973 , pp. 113 - 117
Copyright
Copyright © Proprietors of Journal of Dairy Research 1973

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References

REFERENCES

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