Effects of Fat Content on the Microstructure of Domiati-Type Cheese

Abstract

Domiati-type cheese was manufactured from skim milk and milk fortified to contain 6.1% milkfat. At the time of hooping and at 8 weeks of ripening in brine, samples were removed and prepared for scanning electron microscopy. Photomicrographs revealed differences in the internal and external microstructure of the two types of cheese, which became more evident during ripening. The microstructure of the high-fat cheese exhibited the greatest morphological alterations. Addition of a mixed culture to the vat milk did not appear to give rise to any additional changes in microstructure although the presence of microbial cells was readily evident and a more intense flavor developed in the finished cheese.