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Microscopy is often used to assist the development of cheese products, but manufacturers can benefit from a much broader application of these techniques to assess structure formation during processing and structural changes during storage. Microscopy can be used to benchmark processes, optimize process variables, and identify critical control points for process control. Microscopy can also assist the reverse engineering of desired product properties and help troubleshoot production problems to improve cheese quality. This approach can be extended using quantitative analysis, which enables further comparisons between structural features and functional measures used within industry, such as cheese meltability, shreddability, and stretchability, potentially allowing prediction and control of these properties. This review covers advances in the analysis of cheese microstructure, including new techniques, and outlines how these can be applied to understand and improve cheese manufacture.

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Articles you may be interested inDevelopment of an adaptable coherent x-ray diffraction microscope with the emphasis on imaging hydrated specimens Rev. Sci. Instrum. 84, 113702 (2013); 10.1063/1.4828656 Influence of traps on transient electric field and mobility evaluation in organic field-effect transistors J. Appl. Phys. 107, 043712 (2010); 10.1063/1.3285503 X-ray diffraction of polymer under load at cryogenic temperature Rev.We report the extreme ultraviolet (XUV) coherent diffractive imaging of silica/polymer microparticle samples illuminated by a table-top high harmonic generation source at the wavelength of 30 nm. We achieve images constructed from diffraction patterns acquired with 13 lm  13 lm samples comprising a sparse monolayer of spherical silica and polymer micro-particles. Successful reconstructed image of an aperiodic sample using this HHG source will open the path to the realization of a compact soft x-ray microscope to investigate other complex absorbing samples. V C 2015 AIP Publishing LLC. [http://dx.

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