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Electronic Microscopic Observations of the Structure of Cheese

Department of Dairy Science, Texas Agricultural Experiment Station

P. G. Hansen

Electron Microscope Laboratory, A & M College of Texas, College Station

ABSTRACT

This study was initiated to develop a method for the examination of the ultra-fine structure of cheese with the electron microscope. It was used to study the structure of Cheddar cheese made from variously treated milk. Freshly broken surfaces of chilled Cheddar cheese were covered with a parlodion film. Next, the film was stripped and the replica side covered with a formvar film. After dissolving the parlodion portion, the formvar film was shadow-cast with gold and examined under the electron microscope.

Observations made on replica films showed specific surface patterns for cheese made from raw, pasteurized, and pasteurized homogenized milk.