Effect of elevated temperature on the microstructure of full fat Cheddar cheese during ripening
Kevany Soodam, Lydia Ong, Ian B Powell, Sandra E Kentish, Sally L Gras
Food Structure | Elsevier | Published : 2017
Elevated temperatures have been widely studied as a route to accelerate cheese ripening and decrease energy and storage requirements but the impact of temperature on the underlying microstructure of the cheese during prolonged periods of ripening is poorly understood. In this study, Cheddar cheese was matured at four different ripening temperatures (8 °C, 15 °C, 20 °C or a combination of 8 °C and 15 °C) and the impact on cheese microstructure assessed using confocal laser scanning microscopy, cryo scanning electron microscopy and quantitative image analysis of 3D images. An increase in ripening temperature was shown to alter the microstructure of the cheese protein network after only a few w..View full abstract
Related Projects (1)
Awarded by Australian Research Council's Industrial Transformation Research Program (ITRP
The authors acknowledge the Australian Government for providing the Australian Postgraduate Award (APA) scholarship and Dairy Innovation Australia Ltd and its member companies for financial and practical support for this project (project grant 08209C). We also thank the Particulate Fluids Processing Centre (PFPC) and the Bio21 Institute for access to equipment including the Electron Microscopy Unit and the Biological Optical Microscopy Platform. Mr Roger Curtain also helped to operate the scanning electron microscope in cryo mode. We also thank Dr Thusitha Rupasinghe, a research and development scientist of Metabolomics Australia, School of BioSciences, the University of Melbourne (Australia) who provided assistance in the design and interpretation of the amine data and facilitated access to the equipment. We acknowledge Ms Rachel Sore, for her advice concerning the statistical analysis. Sally Gras and Lydia Ong are supported by The ARC Dairy Innovation Hub; a collaboration between The University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd sponsored by the Australian Research Council's Industrial Transformation Research Program (ITRP) funding scheme (project number IH120100005).