UNIDEF   23986
UNIDAD DE INVESTIGACION Y DESARROLLO ESTRATEGICO PARA LA DEFENSA
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Microstructure, Senescence and Texture Parameters of Sardo Cheese Applying Scanning Electron Microscopy With Image Analyis Techniques
Autor/es:
FACUNDO PIENIAZEK; VALERIA MESSINA
Reunión:
Congreso; 15th Interamerican microscopy congress; 2019
Resumen:
AbstractSardo 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 stages.Micrographs revealed that when longer ripening stages were applied samples were more compact,darker, harder and higher amount of small pores appeared when compared to shorter ripening stages. Onthe other hand, when freeze drying process was applied cycles with lower temperatures and longerdrying process, samples turned harder, darker and higher amount of pores appeared when compared toshorter stages. The size of the pore has influence in texture and rehydration ability; higher amount ofpore with smaller sizes lead to a harder sample due to decreases in rehydration ability. In order to haveoptimal quality of Sardo cheese for grating and to reduce capital immobilization for the manufacture,ripening periods can be reduced from 8 to 4 months and shorter freeze drying cycles can be applied inorder to maintain quality parameters.