Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy

LWT

Volumn 44, Issue 5, 2011, Pages 1291-1302

  Ong, Lydia ^a,b   Dagastine, Raymond R ^a   Kentish, Sandra E ^a   Gras, Sally L ^a,b  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Cheddar; Homogenised; Optimisation; Processing

Indexed keywords

ATMOSPHERIC PRESSURE; CASEIN; CONFOCAL MICROSCOPY; CRYSTALS; ETCHING; GOLD ALLOYS; GOLD COATINGS; GOLD METALLOGRAPHY; ICE; LIQUEFIED GASES; LIQUID NITROGEN; MICELLES; PALLADIUM ALLOYS; PROCESSING; SCANNING ELECTRON MICROSCOPY; TEXTURES;

ACCELERATING VOLTAGES; BACKSCATTERED ELECTRONS; CHEDDAR; COMPLEMENTARY TECHNIQUES; CONFOCAL LASER SCANNING MICROSCOPY; CRYO-SCANNING ELECTRON MICROSCOPY; HOMOGENISED; OPTIMISATIONS;

DAIRIES;

EID: 79951509388     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.12.026     Document Type: Article

References (52)

1. Abeysekera R.M., Robards A.W. Freeze fracture artifacts: how to recognize and avoid them. Rapid freezing, freeze fracture and deep etching 1995, 70-87. Willey-Liss Inc, New York. N.J. Severs, D.M. Shotton (Eds.).
2. Amatayakul T., Sherkat F., Shah N.P. Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids. Food Hydrocolloids 2006, 20:314-324.
3. Auty M.A.E., Twomey M., Guinee T.P., Mulvihill D.M. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products. Journal of Dairy Research 2001, 68:417-427.
4. Bowland E.L., Foegeding E.A. Small strain oscillatory shear and microstructural analyses of a model processed cheese. Journal of Dairy Science 2001, 84:2372-2380.
5. Cano-Ruiz M.E., Richter R.L. Effect of homogenization pressure on the milk fat globule membrane proteins. Journal of Dairy Science 1997, 80:2732-2739.
6. Cho Y.H., Lucey J.A., Singh H. Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk. International Dairy Journal 1999, 9:537-545.
7. Davy J.G., Branton D. Subliming ice surfaces: freeze-etch electron microscopy. Science 1970, 168:1216-1218.
8. Donald A.M. The use of environmental scanning electron microscopy for imaging wet and insulating materials. Nature Materials 2003, 2:511-516.
9. Everett D.W. Microstructure of natural cheese. Structure of dairy products 2007, 170-201. Blackwell Publishing, London, UK. A.Y. Tamime (Ed.).
10. Everett D.W., Auty M.A.E. Cheese structure and current methods of analysis. International Dairy Journal 2008, 18:759-773.
11. Fallico V., Tuminello L., Pediliggieri C., Horne J., Carpino S., Licitra G. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies. Journal of Dairy Science 2006, 89:37-48.
12. Gilkey J., Staehelin L. Advances in ultrarapid freezing for the preservation of cellular ultrastructure. Journal of Electron Microscopy 1986, 166:207-218.
13. Hassan A.N., Awad S. Application of exopolysaccharide-producing cultures in reduced-fat cheddar cheese: cryo-scanning electron microscopy observations. Journal of Dairy Science 2005, 88:4214-4220.
14. Hassan A.N., Frank J.F., Elsoda M. Observation of bacterial exopolysaccharide in dairy products using cryo-scanning electron microscopy. International Dairy Journal 2003, 13:755-762.
15. Heilig A., Göggerle A., Hinrichs J. Multiphase visualisation of fat containing [beta]-lactoglobulin-[kappa]-carrageenan gels by confocal scanning laser microscopy, using a novel dye, V03-01136, for fat staining. LWT - Food Science and Technology 2009, 42:646-653.
16. Herbert S., Bouchet B., Riaublanc A., Dufour E., Gallant D.J. Multiple fluorescence labelling of proteins, lipids and whey in dairy products using confocal microscopy. Le Lait 1999, 79:567-575.
17. Impoco, G., Carrato, S., Caccamo, M., Tuminello, L. & Licitra, G. (2006). Image analysis methods for industrial application: quantitative analysis of cheese microstructure using SEM imagery. In ADSA - ASAS Joint Annual Meeting: Minneapolis, USA.
18. James B. Advances in " we" electron microscopy techniques and their application to the study of food structure. Trends in Food Science & Technology 2009, 20:114-124.
19. Jana A.H., Upadhyay K.G. Homogenization of milk for cheesemaking - a review. Australian Journal of Dairy Technology 1992, 47:72-79.
20. Kalab M., Allan-Wojtas P., Miller S.S. Microscopy and other imaging techniques in food structure analysis. Trends in Food Science & Technology 1995, 6:177-186.
21. Kalab M., Harwalkar V.R. Milk gel structure. I. Application of scanning electron microscopy to milk and other food gels. Journal of Dairy Science 1973, 56:835-842.
22. Kasas S., Dumas G., Dietler G., Catsicas S., Adrian M. Vitrification of cryoelectron microscopy specimens revealed by high-speed photographic imaging. Journal of Microscopy 2003, 211:48-53.
23. Kheadr E.E., Vachon J.F., Paquin P., Fliss I. Effect of dynamic high pressure on microbiological, rheological and microstructural quality of cheddar cheese. International Dairy Journal 2002, 12:435-446.
24. Kimber A.M., Brooker B.E., Hobbs D.C., Prentice J.M. Electron microscope studies of the development of structure in cheddar cheese. Journal of Dairy Research 1974, 41:389-396.
25. Kuoa M., Gunasekaran S. Effect of freezing and frozen storage on microstructure of mozzarella and pizza cheeses. LWT - Food Science and Technology 2009, 42:9-16.
26. Lagaude A., Fernandez L., Cuq J.L., Marchesseau S. Characterization of curd formation during the rennet coagulation of milk by an optical microscopic method. International Dairy Journal 2004, 14:1033-1039.
27. Lefevere I., Dewettinck K., Huyghebaert A. Cheese fat as a driving force in cheese flow upon melting. Milchwissenschaft 2000, 55:563-566.
28. Lopez C. Focus on the supramolecular structure of milk fat in dairy products. Reproduction Nutrition Development 2005, 45:497-511.
29. Lopez C., Camier B., Gassi J. Development of the milk fat microstructure during the manufacture and ripening of emmental cheese observed by confocal laser scanning microscopy. International Dairy Journal 2007, 17:235-247.
30. Lorén N., Langton M., Hermansson A.M. Confocal fluorescence microscopy (CLSM) for food structure characterisation. Understanding and controlling the microstructure of complex foods 2007, 232-260. Woodhead Publishing Limited, Cambridge, England. D.J. McClements (Ed.).
31. Lucey J.A., Fox P.F. Importance of calcium and phosphate in cheese manufacture: a review. Journal of Dairy Science 1993, 76:1714-1724.
32. McMahon D.J., Fife R.L., Oberg C.J. Water partitioning in mozzarella cheese and its relationship to cheese meltability. Journal of Dairy Science 1999, 82:1361-1369.
33. Mellema M., Walstra P., can Opheusden J.H.J., van Vliet T. Effects of structural rearrangements on the rheology of rennet-induced casein particle gels. Advances in Colloid and Interface Science 2002, 98:25-50.
34. Merrill R.K., Oberg C.J., McManus W.R., Kalab M., McMahon D.J. Microstructure and physical properties of a reduced fat mozarella cheese made using Lactobacillus casei ssp. casei adjunct culture. LWT - Food Science and Technology 1996, 29:721-728.
35. Michalski M.C., Cariou R., Michel F., Garnier C. Native vs. damaged milk fat globules: membrane properties affect the viscoelasticity of milk gels. Journal of Dairy Science 2002, 85:2451-2461.
36. Michalski M.C., Gassi J.Y., Famelart M.H., Leconte N., Camier B., Michel F. The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese. Le Lait 2003, 83:131-143.
37. Mistry V.V., Hassan A.N., Acharya M.R. Microstructure of pasteurized process cheese manufactured from vacuum condensed and ultrafiltered milk. Le Lait 2006, 86:453-459.
38. Mounsey J.S., O'Riordan E.D. Influence of pre-gelatinised maize starch on the rheology, microstructure and processing of imitation cheese. Journal of Food Engineering 2008, 84:57-64.
39. Noronha N., Duggan E., Ziegler G.R., Stapleton J.J., O'Riordan E.D., O'Sullivan M. Comparison of microscopy techniques for the examination of the microstructure of starch-containing imitation cheeses. Food Research International 2008, 41:472-479.
40. Oiseth S.K., McKinnon I.R. Confocal laser scanning microscopy studies of the molecular structure of cheese curd. Australian Journal of Dairy Technology 2006, 61:167-169.
41. Ong L., Dagastine R.R., Kentish S.E., Gras S.L. The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy. Journal of Food Science 2010, 75:E135-E145.
42. Rawle A. The importance of particle sizing to the coatings industry Part 1: particle size measurement. Advances in Colour Science and Technology 2002, 5:1-12.
43. Riberoa G.G., Rubioloa A.C., Zorrilla S.E. Microstructure of mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage. Journal of Food Engineering 2009, 91:516-520.
44. Rowney M.K., Hickey M.W., Roupas P., Everett D.W. The effect of homogenization and milk fat fractions on the functionality of mozzarella cheese. Journal of Dairy Science 2003, 86:712-718.
45. Rowney M., Roupas P., Hickey M.W., Everett D.W. The effect of compression, stretching, and cooking temperature on free oil formation in mozzarella curd. Journal of Dairy Science 2003, 86:449-456.
46. Sartori N., Richter K., Dubochet J. Vitrification depth can be increased more than 10-fold by high pressure freezing. Journal of Microscopy 1993, 172:55-61.
47. Severs N.J., Terence M.N., Shotton D.M. A practical introduction to rapid freezing techniques. Rapid freezing, freeze fracture and deep etching 1995, 31-49. Willey-Liss Inc, New York. N.J. Severs, D.M. Shotton (Eds.).
48. Sharma S.K., Dalgleish D.G. Interactions between milk serum proteins and synthetic fat globule membrane during heating of homogenised whole milk. Journal of Agricultural and Food Chemistry 1993, 41:1407-1412.
49. Yamada N., Nagano M., Murakami S., Ikeuchi M., Oho E., Baba N., et al. Preparation for observation of fine structure of biological specimen by high resolution SEM. Journal of Electron Microscopy 1983, 32:321-330.
50. Yiu S.H. A fluorescence microscopic study of cheese. Food Microstructure 1985, 4:99-106.
51. Zamora A., Ferragut V., Jaramillo P.D., Guamis B., Trujillo A.J. Effects of ultra-high pressure homogenization on the cheese-making properties of milk. Journal of Dairy Science 2007, 90:13-23.
52. Zisu B., Shah N.P. Textural and functional changes in low-fat mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter. International Dairy Journal 2005, 15:957-972.