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Microstructural Changes in Fat During the Ripening of Iranian Ultrafiltered Feta Cheese

M. Karami^*,1, M. Reza Ehsani, M. Ebrahimzadeh Mousavi, K. Rezaei and M. Safari

^* Department of Food Science & Technology, Faculty of Engineering, Islamic Azad University, Branch of Kermanshah, Kermanshah, Iran
Department of Food Science & Technology, Faculty of Biosystem Engineering, University of Tehran, Karaj, Iran 31587-77871

¹ Corresponding author: mkarami{at}iauksh.ac.ir

In this study, fat globules in Iranian ultrafiltered Feta cheese (3 to 60 d) were directly observed during the ripening period by scanning electron microscopy. According to images of ultrafiltered Feta cheese samples obtained by scanning electron microscopy, individual fat globules and aggregates of fat were easily distinguishable on d 3 and had completely disappeared within 20 d of storage. On d 20, only the fingerprints of the fat globules and pools of free fat in the casein matrix remained. After 40 d of ripening, the texture was homogeneous and no fat globules or fat voids were detected. Chemical analysis of cheese samples showed that with an increase in the ripening period, the contents of dry matter and fat decreased significantly, whereas the pH values and salt content did not indicate any significant changes.

Key Words: fat • lipolysis • microstructure • ripening