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Understanding pH-Induced Softening of Feta Cheese During Storage at the Ultrastructural Level - A Structure-Function Case Study
2017
Microscopy and Microanalysis
Like biological tissue, the cheese we eat or see in the store is a dynamic system that is continuously changing structurally and functionally as a consequence of a complex interplay of biotic and abiotic factors. These changes start with the beginning of milk fermentation and continue through acid-or rennet-induced coagulation of the major milk proteins (caseins) to form a gel. Then, the minor milk proteins (whey) and water are expelled from the gel to form the curd. Depending on the cheese
doi:10.1017/s1431927617006304
fatcat:6gjf3g4mlndg3nkb772sggy26q