No abstract

No abstract

BACKGROUND: The distribution of components in fermented dairy products forms the microstructure which influences final product texture and taste. Confocal Raman microscopy may provide new molecular information on product structure not possible with other advanced microscopy techniques. OBJECTIVE: Dairy products including non-fat and full fat yoghurt, Camembert and Cheddar cheese samples were surveyed and the product microstructure observed using confocal Raman microscopy in order to determine the applicability of the technique to dairy product analysis. METHODS: Confocal Raman microscopy provided spatially resolved chemical information on the components of fermented dairy products. In conjunction with component analysis and exploratory data analysis, spatially resolved chemical information on the components of fermented dairy products was obtained and compared. RESULTS: Yoghurts with differing fat levels displayed different microstructures, consistent with other techniques. The influence of different molecular structures on the Camembert cheese centre and surface was revealed and Raman microscopy also gave new insights on the chemical structures within Cheddar cheese. CONCLUSIONS:The method provides a new technique for observing the contribution of different components to the product microstructure that may be used to monitor product quality and guide product development.

No abstract

No abstract