Journal article

The characterisation of Mozzarella cheese microstructure using high resolution synchrotron transmission and ATR-FTIR microspectroscopy

Anita P Pax, Lydia Ong, Jitraporn Vongsvivut, Mark J Tobin, Sandra E Kentish, Sally L Gras

Food Chemistry | Elsevier BV | Published : 2019


Synchrotron Fourier transform infrared (S-FTIR) microspectroscopy allows the label-free examination of material microstructure but has not been widely applied to dairy products. Here, S-FTIR microspectroscopy was applied to observe the microstructure of Mozzarella cheese and assess the protein and lipid distribution within individual cheese blocks. High lipid and high protein areas were identified in transmission and attenuated total reflectance (ATR) analysis modes and the secondary structures of cheese proteins determined. Hierarchical cluster analysis and principal component analysis identified variation in random coil, water content, lipid carbonyl and methylene stretching across the sam..

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Awarded by Australian Research Council (ARC) Industrial Transformation Research Program (ITRP) funding scheme

Funding Acknowledgements

This research was supported by the Australian Research Council (ARC) Industrial Transformation Research Program (ITRP) funding scheme (Project Number: IH120100005). The ARC Dairy Innovation Hub is a collaboration between The University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd. S-FTIR data collection was undertaken at the Infrared Microspectroscopy (IRM) Beamline at the Australian Synchrotron, part of ANSTO. The development of the specific macro ATR-FTIR device with cooling stage used in this study was funded as part of Science Projects at the Australian Synchrotron and has been made available for future users at the IRM Beamline. The authors wish to acknowledge Mr Alan Easdon from the Australian Synchrotron for his substantial contribution to the design and mechanical works associated with the development of this device.