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Food Science and Technology International
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Caracterización microestructural del queso de Burgos mediante diferentes técnicas microscópicas / Microstructural characterization of Burgos cheese using different microscopy techniques

I. Hernando

Departamento de Tecnologia de Alimentos, Universidad Politécnica de Valencia, Camino de Vera 14. 46022 Valencia, España

I. Pérez-Munuera

Departamento de Tecnologia de Alimentos, Universidad Politécnica de Valencia, Camino de Vera 14. 46022 Valencia, España

M.A. Lluch

Departamento de Tecnologia de Alimentos, Universidad Politécnica de Valencia, Camino de Vera 14. 46022 Valencia, España

Electron microscopy has made a significant contribution to our knowledge of the structure of foods and the interaction among their components. In this paper, several electron microscopy techniques are applied to study the Burgos cheese microstructure. Burgos cheese samples fixed in glutaraldehyde and observed by scanning electron microscopy showed a continuous three-dimensional network of protein, with roundish empty spaces, which probably contained fat, whey or air in the original sample. Fixation in osmium tetroxide showed the distribution of fat, which is organized in globules (1-3 ltm in diameter). Water closely and uniformly interacting with proteins and the protein shells deposited around the fat globule membranes (0.2 pm thick) can be observed by cryo-scanning electron microscopy. Samples observed by transmission electron microscopy showed loosely or ' strongly aggregated proteins forming the continuous network. Furthermore, a core and lining structure were distinguished; this structure could be related to the presence of B-lactoglobulin. Finally, this technique allows observations of individual casein grains and the interstitial spaces among them.

Key Words: Burgos cheese • microstructure • electron microscopy

Food Science and Technology International, Vol. 6, No. 2, 151-157 (2000)
DOI: 10.1177/108201320000600210
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