Abstract
Raman confocal microscopy is an increasingly useful technique when applied to food samples. It has the unique ability to interrogate the chemical structure, aligned with the same confocality capability that is available when using standard confocal microscopy. In this research, we used Raman confocal microscopy to investigate the effects of maturation on the microstructure of cheddar cheese. Statistical analysis of the spectral data showed significant protein structural changes as the cheese matured. The results illustrate the potential of Raman confocal microscopy in conjunction with spectroscopy and imaging to understand chemical changes in complex dairy matrices.
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