Open AccessStudy of the “Pokrovskiy” cheese microstructure at various degrees of maturity before drying, after freeze drying and after vacuum drying
Author(s) -
Vladimir A. Ermolaev
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/677/3/032043
Subject(s) - ripening , vacuum drying , freeze drying , microstructure , food science , materials science , maturity (psychological) , vacuum packing , chemistry , composite material , chromatography , psychology , developmental psychology
The article presents studies of the “Pokrovskiy” cheesemicrostructure at various stages of ripening; cheesesampleswere taken at each stage of ripening and were dried by freeze-drying and vacuum drying, and then were subjected to microstructure studies. By micrographs of the cheese “Pokrovskiy”after vacuum and freeze drying, it was found that the cheese has a cellular structure from the first days of ripening. Drying the cheese allowed performing a more detailed study of thecheese structure. After drying, a cellular structure of the cheese was revealed.