The study of the microstructure of cheese before and after vacuum drying

Abstract

Scanning electron microscope allowed us to get screens of different cheese microstructure that form a base for further investigation of a cheese structure state before and after the process of drying and for their comparison. Any cheese structure presents a matrix of proteins penetrated with moisture capillaries; fat globules are located both inside the protein matrix and on a cheese surface. Shape of capillaries is either round or oval. Capillaries vary in size and number that has an impact on the cheese pattern which is described by hole and void shapes and order. Electron microscopy was also used for detecting deposition of calcium phosphate. Particles of calcium phosphate changed in size, before drying they were 10–12 µm, and after drying they reached 20–30 µ. These particles concentrate in the dried cheese and agglomerate into larger particles. The most concentrated calcium phosphate proportion was found in pores and micro-voids of the dry cheese. As for mature cheese samples, calcium lactate was established as well.