An electron-microscope study of the structure of Domiati cheese
- 1 February 1973
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 40 (1) , 113-117
- https://doi.org/10.1017/s0022029900014412
Abstract
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.Keywords
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