Open AccessStudy of the microstructure of stained cheeses
Author(s) -
Vladimir A. Ermolaev,
I. A. Kechkin,
Anatolij Slavyanskiy,
E. A. Gurkovskaya,
Valentina V. Bronnikova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/699/1/012040
Subject(s) - micrograph , microstructure , orange (colour) , electron micrographs , globules of fat , chemistry , materials science , food science , optics , composite material , crystallography , scanning electron microscope , milk fat , physics , electron microscope , linseed oil
A selection of methods for cheese mass coloring was performed. Cheeses stained with Sudan III according to Herxheimer’s method have fat of a bright orange color, and on micrographs this fat is clearly distinguished in the form of droplets with a diameter of 30 to 100 microns. Moreover, the fatty droplets in the micrographs, regardless of the cheese type, are predominantly light in color (white). The microstructure of cheeses stained with Sudan III and Methylene Blue has a cellular structure. Their fat droplets in micrographs have a dark color (gray or black). The size of the fat droplets is the same as that of cheeses stained with Sudan III according to Herxheimer’s method, from 30 to 100 microns.