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Article: A simplified method for examination of microstructure of mozzarella cheeses with scanning electron microscopy

TitleA simplified method for examination of microstructure of mozzarella cheeses with scanning electron microscopy
Authors
Issue Date2000
Citation
Australian Journal Of Dairy Technology, 2000, v. 55 n. 1, p. 28-32 How to Cite?
AbstractThe microstructure of mozzarella cheeses was studied using a simplified method of specimen preparation for imaging. Mozzarella cheeses were prepared each with and without exopolysaccharide-producing Streptococcus thermophilus and Lactobacillus delbruckeii ssp. bulgaricus. Samples were obtained from the cheeses to study their microstructure. Specimens were cut from the cheese samples, fixed in 2% glutaraldehyde, dehydrated and impregnated using 1.5% osmium tetroxide. The specimens were dried in a critical point drying apparatus, fractured at room temperature (∼20°C), sputter coated with gold, and images of the cheese specimens taken using a scanning electron microscope. The images showed clear internal structures of the specimens. The compact protein structure of cheeses interspersed with small and large voids representing locations of the fat and serum phases, respectively, was seen. The exopolysaccharide produced by the streptococci appeared to be delicate and filamentous. The lactobacilli seemed to produce the exopolysaccharide in meagre amounts. The micro-organisms were found in serum channels.
Persistent Identifierhttp://hdl.handle.net/10722/144348
ISSN
2012 Impact Factor: 0.415
2013 SCImago Journal Rankings: 0.203
References

 

DC FieldValueLanguage
dc.contributor.authorBhaskaracharya, RKen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:34Z-
dc.date.available2012-01-20T09:01:34Z-
dc.date.issued2000en_HK
dc.identifier.citationAustralian Journal Of Dairy Technology, 2000, v. 55 n. 1, p. 28-32en_HK
dc.identifier.issn0004-9433en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144348-
dc.description.abstractThe microstructure of mozzarella cheeses was studied using a simplified method of specimen preparation for imaging. Mozzarella cheeses were prepared each with and without exopolysaccharide-producing Streptococcus thermophilus and Lactobacillus delbruckeii ssp. bulgaricus. Samples were obtained from the cheeses to study their microstructure. Specimens were cut from the cheese samples, fixed in 2% glutaraldehyde, dehydrated and impregnated using 1.5% osmium tetroxide. The specimens were dried in a critical point drying apparatus, fractured at room temperature (∼20°C), sputter coated with gold, and images of the cheese specimens taken using a scanning electron microscope. The images showed clear internal structures of the specimens. The compact protein structure of cheeses interspersed with small and large voids representing locations of the fat and serum phases, respectively, was seen. The exopolysaccharide produced by the streptococci appeared to be delicate and filamentous. The lactobacilli seemed to produce the exopolysaccharide in meagre amounts. The micro-organisms were found in serum channels.en_HK
dc.languageengen_US
dc.relation.ispartofAustralian Journal of Dairy Technologyen_HK
dc.titleA simplified method for examination of microstructure of mozzarella cheeses with scanning electron microscopyen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0034391188en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0034391188&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume55en_HK
dc.identifier.issue1en_HK
dc.identifier.spage28en_HK
dc.identifier.epage32en_HK
dc.identifier.scopusauthoridBhaskaracharya, RK=6602907698en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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