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Observation and Analysis of Crystalline Phases in Processed Cheese
Author(s) -
POMMERT J. F.,
KLAEBE A.,
PERIE J.,
LEBUGLE A.,
PUECH J.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb09278.x
Subject(s) - monoclinic crystal system , transmission electron microscopy , pyrophosphate , crystallography , scanning electron microscope , salt (chemistry) , materials science , diffraction , infrared spectroscopy , calcium , in situ , calcium pyrophosphate , chemistry , mineralogy , analytical chemistry (journal) , crystal structure , optics , nanotechnology , chromatography , metallurgy , organic chemistry , enzyme , physics , composite material
Crystals in four kinds of processed cheese were investigated and found to depend upon the salt used in the melting process. Transmission and scanning electron microscopy, in situ X‐ray diffraction, infrared spectroscopy and EDX analysis were used to reveal the presence of crystalline monoclinic calcium pyrophosphate dihydrate in addition to calcium phosphate.