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Food Structure

Abstract

Porosity was measured in Blue cheeses made from (i) homogenized butter oil - reconstituted nonfat dry milk (4% fat). (ii) homogenized butter oil reconstituted nonfat dry milk (14% fat) standardized to 4% fat with reconstituted nonfat dry milk , (iii} homogenized raw c ream (14% fat) standardized to 4% fat with raw skim milk , and (iv) homogenized pasteurized cream (14% fat) standardized to 4% fat with pasteurized skim milk. Cheeses made from (i) were the most porous and were significantly different from the other cheeses . In cheeses made from (i) and (ii) , about 40% of the holes were less than 2 um2 in area, while in cheeses made from {iii) and (iv), 50% of the holes were less than 2 um2. Cheeses made from (iii) did not contain holes larger than 22 1.1 um2, whereas cheeses mode from (iv), (ii) and (i) contained 0.76 , 1. 29, and 5.27 %, respectively, of holes larger than 22 11m2. Cheeses made from (i) had the lowest specific gravity and we re significantly different from the others . Fat was well dispersed in cheese made from (i) with few small clusters. The other cheeses contained many large clusters of fat globules, and the fat distribution was less uniform than in cheeses made from (i).

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