First assessment of diffusion coefficients in model cheese by fluorescence recovery after photobleaching (FRAP)

► The FRAP technique was developed to measure diffusion properties inside cheese. ► A model matrix based on ultrafiltrated milk was used. ► Two FITC-dextran molecules were chosen as models of migrant solutes. ► Diffusion coefficients were fitted with a model taking into account diffusion during the bleach phase. ► The mobility of the FITC-dextrans was lower in the proteinic network than in water.