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Electron microscope studies of the development of structure in Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

Alwyn M. Kimber ,
B. E. Brooker ,
D. G. Hobbs  and
J. H. Prentice
Alwyn M. Kimber
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
B. E. Brooker
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
D. G. Hobbs
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
J. H. Prentice
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Summary

The 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.

Type
Research Article
Information
Journal of Dairy Research , Volume 41 , Issue 3 , October 1974 , pp. 389 - 396
Copyright
Copyright © Proprietors of Journal of Dairy Research 1974

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References

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