Raman and mid-infrared spectroscopy to assess changes in Cheddar cheese with maturation

Article Food Science & Technology

Raman confocal microscopy to assess changes in cheddar cheese during maturation

Abraham Chawanji et al.

Summary: Raman confocal microscopy is a valuable technique for studying the chemical changes in food samples. This research used Raman confocal microscopy to investigate the effects of maturation on the microstructure of cheddar cheese. The results showed significant protein structural changes during cheese maturation, highlighting the potential of Raman confocal microscopy in understanding chemical changes in complex dairy matrices.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2022)

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Article Food Science & Technology

Investigation of the compositional and structural changes in the proteins of cow milk when processed to cheese

Ozgur Tarhan et al.

Summary: Various treatments during dairy processing significantly affect the composition and molecular structure of cow milk proteins, leading to modifications in the final dairy product properties. Techniques like electrophoresis, chromatography, and spectroscopy can successfully indicate differences in protein content, showing changes induced by heating, culture/enzyme activity, and other treatments. The conformational changes observed, such as loss of alpha-helices and exposure of beta-strands, suggest that processing treatments like pasteurization, curdling, salting, and ripening alter the content and structure of cow milk proteins, affecting their functionality in the final cheese product.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Engineering, Chemical