Cheese structure and current methods of analysis

Important milestones in the understanding of cheese structure are highlighted. The development of complex instrumentation, such as transmission, scanning, cry-scanning and environmental electron microscopy, dynamic oscillatory low-strain rheology, confocal laser scanning microscopy, dynamic light scattering, and nuclear magnetic resonance have facilitated the development of structural models that can be used to predict functional properties. More recent developments in instrumentation have shown how the components interact and change during cheese ripening. The effects of pasta filata processing, high pressurisation of milk, freezing of cheese, and milk homogenisation on cheese structure and functionality are outlined. Future trends in cheese structural research are predicted.