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