Microstructure and Rheological Properties of Iranian White Cheese Coagulated at Various Temperatures

Scanning electron micrographs of 87-d-old Iranian White cheese: A) cheese coagulated at 34°C shows a continuous casein network permeated by holes and fissures corresponding to discrete fat globules and pools of coalesced fat globules; B) cheese coagulated at 37°C; C) cheese coagulated at 41.5°C shows that the casein matrix is more compact, dense, and undisturbed, reflecting the extensive elastic character observed for the treatment.

Storage modulus of Iranian White cheese: cheese coagulated at 34°C (- - -● - - -), 37°C (—■—), and 41.5°C (—▴—).