Study of the “Pokrovskiy” cheese microstructure at various degrees of maturity before drying, after freeze drying and after vacuum drying

Abstract

Abstract The article presents studies of the “Pokrovskiy” cheesemicrostructure at various stages of ripening; cheesesampleswere taken at each stage of ripening and were dried by freeze-drying and vacuum drying, and then were subjected to microstructure studies. By micrographs of the cheese “Pokrovskiy”after vacuum and freeze drying, it was found that the cheese has a cellular structure from the first days of ripening. Drying the cheese allowed performing a more detailed study of thecheese structure. After drying, a cellular structure of the cheese was revealed.