The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples

Abstract

Model cheese samples from 4 independent productions were heat sterilized (117 C, 20 minutes), after the melting process and packing with an aim to prolong their durability. The objective of the, study was to assess changes in the size and shape of fat globules due to heat sterilization by using, image analysis methods. The study included a selection of suitable methods of preparation mounts,, taking microphotographs and making overlays for automatic processing of photographs by image, analyser, ascertaining parameters to determine the size and shape of fat globules and statistical, analysis of results obtained.

Model cheese samples from 4 independent productions were heat sterilized (117 C, 20 minutes), after the melting process and packing with an aim to prolong their durability. The objective of the, study was to assess changes in the size and shape of fat globules due to heat sterilization by using, image analysis methods. The study included a selection of suitable methods of preparation mounts,, taking microphotographs and making overlays for automatic processing of photographs by image, analyser, ascertaining parameters to determine the size and shape of fat globules and statistical, analysis of results obtained.