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Article: Microstructural Changes in Fat During the Ripening of Iranian Ultrafiltered Feta Cheese
- Article from:
- Journal of Dairy Science
- Article date:
- November 1, 2008
- Author:
CopyrightCopyright American Dairy Science Association Nov 2008. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
In this study, fat globules in Iranian ultrafiltered Feta cheese (3 to 60 d) were directly observed during the ripening period by scanning electron microscopy. According to images of ultrafiltered Feta cheese samples obtained by scanning electron microscopy, individual fat globules and aggregates of fat were easily distinguishable on d 3 and had completely disappeared within 20 d of storage. On d 20, only the fingerprints of the fat globules and pools of free fat in the casein matrix remained. After 40 d of ripening, the texture was homogeneous and no fat globules or fat voids were detected. Chemical analysis of cheese samples showed that with an increase in the ripening period, ...