Abstract
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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
