Ripening-related changes in Serra da Estrela cheese: a stereological study

Area of Science:

• Food Science
• Materials Science
• Microscopy

Background:

• Microstructural studies in specialty cheeses are less advanced than in industrialized ones.
• Understanding cheese microstructure is crucial for sensory properties and ripening changes.

Purpose of the Study:

• To identify microstructural differences in Serra da Estrela cheese during ripening.
• To correlate microstructural indicators with chemical and textural parameters.

Main Methods:

• 2D image analysis using light microscopy (LM) and transmission electron microscopy (TEM).
• Stereological methodology for quantitative analysis of digital images.
• Analysis of samples throughout the ripening period.

Main Results:

• Fresh cheese showed highest porosity and surface area to volume ratio.
• Microstructural parameters negatively correlated with proteolysis indicators.
• LM indicated matrix rearrangements up to 21 days; TEM showed decreased pore numbers.
• Larger pores decreased by ripening end, explaining porosity reduction without pore number change.
• Image analysis discriminated ripening stages; LM reflected aging better than TEM.

Conclusions:

• Image analysis is a valuable tool for monitoring cheese microstructure during ripening.
• LM provides a clearer understanding of cheese aging compared to TEM.
• Microstructure significantly influences chemical and textural properties of cheese.