Understanding pH-Induced Softening of Feta Cheese During Storage at the Ultrastructural Level - A Structure-Function Case Study

Almut H. Vollmer, Nabil N. Youssef, James A. Powell, Xiaojun Qi, Donald J. McMahon
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
more » ... ety, the curd is handled in various ways. Finally, through the process of aging, or ripening, the cheese body develops its characteristic texture and flavor profile. In industry, these numerous macroscopic changes are closely monitored since a sudden or undesired change may cause economic loss. 1128
doi:10.1017/s1431927617006304 fatcat:6gjf3g4mlndg3nkb772sggy26q