Electron microscope studies of the development of structure in Cheddar cheese

Abstract

SummaryThe development of structure in Cheddar cheese was followed using electron microscopy, of both thin sections and freeze-etched preparations. The casein micelles, at first separate, were seen to aggregate into a network, coalesce and finally form a granular mass. The fat globules, also separate at first, were gradually forced into clumps as a result of shrinkage of the casein network and incomplete fusion took place during ripening. Starter bacteria were seen trapped in the casein near the fat–casein interface, which was shown to be the region of highest water content in the mature cheese.