Understanding mozzarella cheese microstructure with Raman confocal imaging

被引：0
作者：
Holroyd, Stephen E. [1 ]
Nickless, Elizabeth [1 ]
机构：
[1] Fonterra Res & Dev Ctr, Dairy Farm Rd, Palmerston North 4442, New Zealand
来源：
INTERNATIONAL DAIRY JOURNAL | 2024年 / 152卷
关键词：
WATER MOBILITY; MAGNETIC-RESONANCE; PROTEIN; MICROSCOPY; FILATA; FAT;
D O I：
10.1016/j.idairyj.2024.105893
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Raman confocal microscopy has the unique ability to interrogate the chemical structure of food samples; here we used the technique to investigate the microstructure in mozzarella cheese. Confocal and Raman confocal images were obtained on mozzarella samples immediately after production and then when aged over 112 d. A previously unseen level of heterogeneity in both the fat and casein regions of the mozzarella was apparent. The results illustrate the potential of Raman confocal imaging to understand both the microstructure and chemistry in complex dairy matrices. (c) 2024 Elsevier Ltd. All rights reserved.
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页数：8
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