Microstructure of Jarlsberg type and Edam cheeses as influenced by maturation

Document Type

Article

Publication Date

1-1-2001

Abstract

This study investigated the microstructure of a Jarlsberg type (Vallegret) and Edam cheeses as impacted by maturation. Microstructure was studied by transmission and scanning electron microscopy. Vallegret and Edam cheeses were matured for eleven and six months respectively at 4C. Matured Vallegret cheese showed the presence of fibrous structures whereas the one week immature Vallegret cheese did not. Immature (one week) Vallegret and Edam cheeses both showed the presence of tiny porous structures and fine cracks which reduced significantly as the cheeses matured. Protein layers at the fat-protein interface were absent in one week immature Vallegret and Edam cheeses. However, protein layers were observed in both cheeses on maturation. Maturation markedly affected the microstructures of these cheeses.

Publication Source (Journal or Book title)

Journal of Food Quality

First Page

337

Last Page

350

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