Investigation of curd grains in Swiss-type cheese using light and confocal laser scanning microscopy

International Dairy Journal

Volumn 33, Issue 1, 2013, Pages 10-15

  Huc, Delphine ^a,c   Moulin, Gabrielle ^a,b   Mariette, François ^c,d   Michon, Camille ^a,b  

^a Université Paris Saclay   (France)

^b Bioinformatique et Chimie Moléculaire   (France)

^c Cemagref   (France)

^d UNIVERSITÉ EUROPÉENNE DE BRETAGNE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CONFOCAL LASER SCANNING MICROSCOPY; IN COMPOSITIONS; MULTI-SCALE APPROACHES; PROTEIN NETWORK; SMALL EYE; STRUCTURAL CHANGE;

CRACKS;

CONFOCAL MICROSCOPY;

EID: 84880641623     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.05.017     Document Type: Article

References (14)

1. Akkerman J.C., Fox F.H.J., Walstra P. Drainage of curd expression of single curd grains. Netherlands Milk and Dairy Journal 1994, 48:1-17.
2. Auty M.A.E., O'Kennedy B.T., Allan-Wojtas P., Mulvihill D.M. The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems. Food Hydrocolloids 2005, 19:101-109.
3. Auty M.A.E., Twomey M., Guinee T.P., Mulvihll 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. Brickley C.A., Auty M.A.E., Piraino P., McSweeney P.L.H. The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom. Journal of Food Science 2007, 72:C483-C490.
5. Daly D.F.M., McSweeney P.L.H., Sheenan J.J. Split defect and secondary fermentation in Swiss-type cheeses - a review. Dairy Science and Technology 2010, 90:3-26.
6. De Freitas I., Pinon N., Lopez C., Thierry A., Maubois J.L., Lortal S. Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses. Lait 2005, 85:453-468.
7. Floury J., Camier B., Rousseau F., Lopez C., Tissier J.-P., Famelart M.-H. Reducing salt level in food: part 1. Factors affecting the manufacture of model cheese systems and their structure-texture relationships. LWT - Food Science and Technology 2009, 42:1611-1620.
8. Huc D., Mariette F., Challois S., Barreau J., Moulin G., Michon C. Multi-scale investigation of eyes in Swiss-type cheese. Proceedings of inside food symposium. Leuven, Belgium. 9th - 12th April, 2013 2013.
9. Kalab M., Lowrie R.J., Nichols D. Detection of curd granule and milled curd junctions in Cheddar cheese. Journal of Dairy Science 1982, 65:1117-1121.
10. Lopez C., Briard-Bion V. The composition, supramolecular organisation and thermal properties of milk fat: a new challenge for the quality of food products. Lait 2007, 87:317-336.
11. Lopez C., Camier B., Gassi J.Y. 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.
12. Lowrie R.J., Kalab M., Nichols D. Curd granule and milled curd junction patterns in Cheddar cheese made by traditional and mechanized processes. Journal of Dairy Science 1982, 65:1122-1129.
13. Rogers N.R., McMahon D.J., Daubert C.R., Berry T.K., Foegeding E.A. Rheological properties and microstructure of Cheddar cheese made with different fat contents. Journal of Dairy Science 2010, 93:4565-4576.
14. Ruegg M., Moor U. The size distribution and shape of curd granules in traditional swiss hard and semihard cheeses. Food Microstructure 1987, 6:35-46.