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The effect of varying fat content on the microstructure of Oaxaca cheese, a typical pasta filata cheese
Author(s) -
COLÍNCRUZ MARIA DE LOS ÁNGELES,
DUBLÁNGARCÍA OCTAVIO,
ESPINOZAORTEGA ANGÉLICA,
DOMINGUEZLOPEZ AURELIO
Publication year - 2012
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2011.00735.x
Subject(s) - microstructure , globules of fat , food science , scanning electron microscope , chemistry , materials science , milk fat , composite material , crystallography , linseed oil
The effect of varying fat content in Oaxaca cheese, a typical pasta filata, on microstructure was described. Microstructure of cheeses was analysed by scanning electron microscopy (SEM) and light microscopy (LM) in nondehydrated and dehydrated samples. In nondehydrated samples, protein fibres were wide and compact in fat‐free cheese, and big serum channels were approximately 100 μm in width. Width of protein fibres and size of channels decreased as fat content increased. Small channels seemed to be occupied only by fat, while in big channels, water and fat were observed. LM both confirmed and supplemented the observations made by SEM, particularly the presence and distribution of fat in channels.