Hot topic: microstructure quantification by scanning electron microscopy and image analysis of goat cheese curd

Area of Science:

• Food Science
• Materials Science
• Dairy Technology

Background:

• Goat cheese curd microstructure influences texture and quality.
• Quantifying these microstructural changes during production is crucial for process control.

Purpose of the Study:

• To develop and validate an image analysis procedure for quantifying microstructural parameters in goat cheese curd.
• To assess changes in these parameters at different production stages.

Main Methods:

• Scanning electron microscopy (SEM) for imaging goat cheese curd.
• Image analysis software to quantify pore number, area, perimeter, strand thickness, and porosity.
• Analysis of samples at three distinct production times: cutting, before molding, and after pressing.

Main Results:

• The image analysis procedure accurately quantified microstructural parameters in heterogeneous industrial samples.
• Significant microstructural differences were observed between the cutting stage and later stages (molding and pressing).
• No significant differences were found between the molding and pressing stages, indicating stabilization.

Conclusions:

• The developed image analysis procedure is a reliable and reproducible tool for characterizing goat cheese curd microstructure.
• This method allows for effective quality control and process optimization in industrial cheese manufacturing.
• Microstructural parameters are interconnected, providing a holistic view of curd development.