Publication at Third Faculty of Medicine |
2014
Abstract
The contribution describes possible usage of advanced microscopic techniques as cryoSEM, SHG (Second Harmonic Generation) to determine the influence varied manufacture process parameters (e.g. altered cook temperature and salting methods) have on cheese matrix structure during manufacture and ripening, we need to clarify the influence of these parameters on protein, fat and bacterial structures within the matrix both individually and as an integrated structure.