Fluorescence Image Analysis of Process Cheese Manufactured with Trisodium Citrate and Sodium Chloride

¹ University of Minnesota, St. Paul 55108

Fluorescence imaging and cryomicrotomy were used to study the size and shape distribution of fat particles in a model process cheese product. The technique generated data with reproducibility and consistency as confirmed by the statistical results. The process cheese product was manufactured with Cheddar cheese, NaCl, and trisodium citrate in a batch-type, twin-screw process cheese cooker with a 4.5-kg capacity. After reaching 65.5°C, samples were collected from each batch at cooking times of 0, 5, 10, and 15 min. The geometry of fat particles (circularity and diameter of the area equivalent circle) from both types of model process cheese was evaluated. Fat particles in the process cheese product that was manufactured with trisodium citrate were more circular than those in the process cheese manufactured with NaCl only. The diameter of the area equivalent circle of fat particles in process cheese containing trisodium citrate decreased and stabilized after 5 min of cooking time, but those in process cheese containing NaCl did not change.

Key Words: fluorescence microscopy • cheese micro-structure • image analysis • fat emulsification

Submitted on March 18, 1996
Accepted on September 30, 1996

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