Changes in the Microstructure of Saint Paulin Cheese During Manufacture Studied by Scanning Electron Microscopy

Abstract

The Saint Paulin cheese used in this study contains 45% fat. Changes in curd structure were followed during syneresis until the end of ripening. Two scanning electron microscopy (SEM) techniques were used: the conventional technique with sample fracture after critical point drying, and cold-stage SEM after rapidly freezing samples at -160 C. The two techniques are complementary since the first leads to satisfactory observation of casein, while the other is more suitable for observing fat globules.