effect of varying fat content on the microstructure of Oaxaca cheese, a typical pasta filata cheese

• Published in: International journal of dairy technology Vol. 65; no. 1; pp. 71 - 80
• Main Authors: COLÍN‐CRUZ, MARIA DE LOS ÁNGELES, DUBLÁN‐GARCÍA, OCTAVIO, ESPINOZA‐ORTEGA, ANGÉLICA, DOMINGUEZ‐LOPEZ, AURELIO
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.02.2012; Blackwell
• Subjects: Biological and medical sciences; Channels; Cheese; cheeses; Fibers; Fibres; Food industries; Food science; Fundamental and applied biological sciences. Psychology; Light microscopy; lipid content; Microstructure; Milk and cheese industries. Ice creams; Oaxaca cheese; Oils & fats; Pasta; Pasta filata; Proteins; Scanning electron microscopy; SEM; Studies; Scanning electron microscopy; Oaxaca cheese; Dairy industry; Dairy product; Fat content; Light microscopy; Cheese; SEM; Pasta filata; Microstructure
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/j.1471-0307.2011.00735.x

The effect of varying fat content in Oaxaca cheese, a typical pasta filata, on microstructure was described. Microstructure of cheeses was analysed by scanning electron microscopy (SEM) and light microscopy (LM) in nondehydrated and dehydrated samples. In nondehydrated samples, protein fibres were wide and compact in fat‐free cheese, and big serum channels were approximately 100 μm in width. Width of protein fibres and size of channels decreased as fat content increased. Small channels seemed to be occupied only by fat, while in big channels, water and fat were observed. LM both confirmed and supplemented the observations made by SEM, particularly the presence and distribution of fat in channels.