Study of Molecular diffusion in cheese by Fluorescence recovery after photobleaching (FRAP) (CAT#: STEM-MT-0056-WXH)

Introduction

Molecular diffusion, as characterized by diffusion coefficients, is a key feature in the manufacture of certain food products, especially those from the dairy industry. During the manufacture of cheese, the coagulation of caseins forms a protein gel structure that entraps the aqueous phase of milk (whey proteins, minerals…), fat and micro-organisms. Cheese ripening involves complex microbiological and biochemical reactions that take place within this protein gel resulting in the development of flavor and texture characteristics, specific to each cheese variety. Such protein gel structure (also referred to as a protein network) acts like a sieve, where the gel strands impedes the diffusing molecules; a denser gel structure leading to a greater obstruction.