Journal of Dairy Research

Table of Contents - February 1973 - Volume 40, Issue 01  

Research Article

An electron-microscope study of the structure of Domiati cheese

M. H. Abd El-Salama1 and Safinaz El-Shibinya1

a1 Laboratory of Food Technology and Dairying, National Research Centre, Cairo, Egypt, U.A.R.

Summary

A technique is described for preparing ultrathin sections from cheese for electron-microscopic examination. The internal structure of fresh Domiati cheese was found to be composed of a framework of large, spherical casein aggregates held by bridges and enclosing fat.

After pickling, the casein aggregates were partly disintegrated into small spherical particles forming a loose structure.

(Received August 23 1972)