Electron microscope studies of the development of structure in Cheddar cheese

摘要: The development of structure in Cheddar cheese was followed using electron microscopy, both thin sections and freeze-etched preparations. casein micelles, at first separate, were seen to aggregate into a network, coalesce finally form granular mass. fat globules, also separate first, gradually forced clumps as result shrinkage the network incomplete fusion took place during ripening. Starter bacteria trapped near fat–casein interface, which shown be region highest water content mature cheese.