An electron-microscope study of the structure of Domiati cheese

Abstract

SummaryA technique is described for preparing ultrathin sections from cheese for electron-microscopic examination. The internal structure of fresh Domiati cheese was found to be composed of a framework of large, spherical casein aggregates held by bridges and enclosing fat.After pickling, the casein aggregates were partly disintegrated into small spherical particles forming a loose structure.