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.
"Changes in the Microstructure of Saint Paulin Cheese During Manufacture Studied by Scanning Electron Microscopy,"
1, Article 12.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol7/iss1/12