Figure 1. Confocal micrographs showing the microstructure of (a), (b) Mozzarella and Bread cheese milk gels respectively (c) Mozzarella cheese and (d) Bread cheese. The Nile red stained fat appears red and the fast green FCF stained protein appears green in these images. All the scale bars are 10 μM in length.


Properties and Mechanism of Melted Cheeses and Non-melted Cheeses: A Case Study Mozzarella and Bread Cheese (Juustoleipa)

Cyrille G. Zady, Attien Paul, Kouassi Clement, Ernest K. Koffi

American Journal of Food Science and Technology. 2019, 7(3), 94-98 doi:10.12691/ajfst-7-3-4