Microstructure, Senescence and Texture Parameters of Sardo Cheese Applying Scanning Electron Microscopy With Image Analysis Techniques

PIENIAZEK F; MESSINA, VALERIA MARISA

MICROSCOPY & MICROANALYSIS

CAMBRIDGE UNIV PRESS

Lugar: Cambridge; Año: 2020

1431-9276

Sardo is a semi-hard and granular cheese made from cow´s milk; commonly used for grating because itturns dryer and crumbly after ripening. The ripening stage is an essential process for the development ofquality attributes [1]. The main problem of Sardo cheese is that ripening takes approximately 8-10months and this represents a significant period of capital immobilization for the manufacture.One of the most important quality parameters of cheese is their texture [2] [3]. Usually, textureparameters are evaluated by instrumental techniques but these are very expensive and destructive.Texture is also related to microstructure. It has been reported that changes during ripening are directlylinked to structure [4]. To explain quality in cheese it is necessary to evaluate microstructure [4] [5].The aim of the present research was to develop in first place a procedure using Scanning ElectronMicroscopy combined with image analysis technique to evaluate texture in Sardo cheese ripened at 4and 8 months and in second place to evaluate different freeze drying cycles among ripening stage