Microstructure of industrially manufactured goat cheese Queso de Murcia al Vino during synaeresis.

The microstructural parameters of an industrially manufactured goat cheese curd (pore number, area and perimeter, strand thickness and porosity) were analysed by scanning electron microscopy and image analysis during synaeresis. The water-holding capacity, whey fat, pH and moisture con-tent were also determined to establish any relationship with the curd microstructure. The quantifica-tion of the different microstructural parameters made it possible to assign pitching and stirring as important processing steps because these steps impart different features to the curd microstructure. Higher pore number was related to reduced pore area, perimeter and strand thickness, but higher porosity and moisture. [ABSTRACT FROM AUTHOR]