Journal of Dairy Science
Volume 91, Issue 11 , Pages 4147-4154 , November 2008

Microstructural Changes in Fat During the Ripening of Iranian Ultrafiltered Feta Cheese

  • M. Karami

      Affiliations

    • Department of Food Science & Technology, Faculty of Engineering, Islamic Azad University, Branch of Kermanshah, Kermanshah, Iran
    • Corresponding Author InformationCorresponding author.
    • ,
  • M. Reza Ehsani

      Affiliations

    • Department of Food Science & Technology, Faculty of Biosystem Engineering, University of Tehran, Karaj, Iran 31587-77871
    • ,
  • M. Ebrahimzadeh Mousavi

      Affiliations

    • Department of Food Science & Technology, Faculty of Biosystem Engineering, University of Tehran, Karaj, Iran 31587-77871
    • ,
  • K. Rezaei

      Affiliations

    • Department of Food Science & Technology, Faculty of Biosystem Engineering, University of Tehran, Karaj, Iran 31587-77871
    • ,
  • M. Safari

      Affiliations

    • Department of Food Science & Technology, Faculty of Biosystem Engineering, University of Tehran, Karaj, Iran 31587-77871

Received 8 April 2008 ,Accepted 26 June 2008.

  • Image Result

    Scanning electron micrographs of Iranian UF-Feta cheese after 3 d of ripening. A, B) Images with individual fat globules; C, D) images with aggregates of fat. (Magnification level is given below the i

    Scanning electron micrographs of Iranian UF-Feta cheese after 3 d of ripening. A, B) Images with individual fat globules; C, D) images with aggregates of fat. (Magnification level is given below the images as a multiple of x at the left side and as a bar at the right side).

  • Image Result
    Scanning electron micrographs of Iranian UF-Feta cheese after 20 d of ripening. A, B, C) Fingerprints of fat globules; D) holes in the casein matrix that resulted from fermentation. (Magnification lev

    Scanning electron micrographs of Iranian UF-Feta cheese after 20 d of ripening. A, B, C) Fingerprints of fat globules; D) holes in the casein matrix that resulted from fermentation. (Magnification level is below the images as a multiple of x at the left side and as a bar at the right side.)

  • Image Result
    Scanning electron micrographs of Iranian UF-Feta cheese after 40 d of ripening. (Magnification level is below the images as a multiple of x at the left side and as a bar at the right side.)

    Scanning electron micrographs of Iranian UF-Feta cheese after 40 d of ripening. (Magnification level is below the images as a multiple of x at the left side and as a bar at the right side.)

  • Image Result
    Scanning electron micrographs of Iranian UF-Feta cheese after 60 d of ripening. A) Gas microbubbles in the cheese matrix; B) casein aggregates in the cheese matrix. (Magnification level is below the i

    Scanning electron micrographs of Iranian UF-Feta cheese after 60 d of ripening. A) Gas microbubbles in the cheese matrix; B) casein aggregates in the cheese matrix. (Magnification level is below the images as a multiple of x at the left side and as a bar at the right side.)

PII: S0022-0302(08)70961-5

doi: 10.3168/jds.2008-1249

Journal of Dairy Science
Volume 91, Issue 11 , Pages 4147-4154 , November 2008

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