ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Effect of Vacuum Drying on Microstructure of Semi-Solid Cheese

Аннотация
Both theoretical and applied studies on microstructure of cheese immediately after a technological cycle and dry cheese obtained by vacuum drying are described. The aim of the microstructure studies is a more comprehensive evaluation of the product quality. Images of cheese upon high- and low-temperature secondary heating at different magnification were studied. The effect of drying on cheese microstructure was investigated. Analysis and identification of various components in the cheese mass using microstructure studies were performed. Calcium phosphate depositions were detected with electron microscopy. Calcium lactate was detected in mature cheese.
Ключевые слова
microstructure , vacuum drying , cheese , microvoids , macrograins , residual pressure , temperature , shrinkage , pores
Как цитировать?
Effect of Vacuum Drying on Microstructure of Semi-Solid Cheese. Foods and Raw Materials, 2014, vol. 2, no. 1, pp. 11-17
DOI
http://doi.org/10.12737/4113
Издатель
Кемеровский государственный университет
htpps://kemsu.ru
ISSN
2308-4057 (Print) /
2310-9599 (Online)
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