Microstructure, free amino acids and free fatty acids in Ras cheese

Abstract

The physical state of the protein in Ras cheese has been followed by TEM and SEM in parallel with the chemical changes during maturation. The microstructure of young Ras cheese, by TEM, consists of casein micelles joined to form an open network, with some clustering of the micelles that appear, by SEM, as thin fibres aggregated into cross-linked elongated strands. At higher magnification, the casein fibres appear folded to include cavities. With further maturation to 4 months, the cheese matrix changed considerably by dissociation of the casein micelles to form a more homogeneous structure of sub-micelles, as seen by TEM, whilst SEM micrographs indicated that some protein fibres still existed. The protein breakdown, the accumulation of free amino acids and the liberation of free fatty acids in Ras cheese increased during maturation by decomposition of paracasein and cheese fat. Ras cheese is characterized as a compact body but can be viewed as an extensive inter-connection between the casein sheets in a cheese matrix and by a sharp flavour attributed to free glutamic acid and the presence of butyric, caprylic and caproic (free volatile) fatty acids.