干酪微观结构观察方法与研究进展  

Review of recent techniques and developments of analysing cheese microstructure

作　　者：朱军伟[1] 杭锋[1] 王钦博[1] 穆海菠[1] 郭本恒[1] 

机构地区：[1]光明乳业股份有限公司,乳业生物技术国家重点实验室,上海200436

出　　处：《中国乳品工业》2015年第3期38-41,共4页China Dairy Industry

基　　金：“十二五”国家科技支撑计划(2013BAD18B02)

摘　　要：综述了干酪微观结构分析常用的两种显微镜技术。第一,光学显微镜(LM)技术,包含明视野显微镜、偏振光显微镜、荧光显微镜和共聚焦激光扫描显微镜技术;第二,电子显微镜(EM)技术,包括扫描电子显微镜和透射电子显微镜技术,并对其优缺点和样品前处理简要流程做了阐述。Cheese is a versatile nutrient-dense dairy product and it is of high importance to fully characterise its properties, e.g. texture and flavour, which contribute to the quality of this dairy food. These properties are substantially affected by the microstructure. This paper reviews recent developments in the study of microstructure of cheeses, using light microscopy （LM） and electron microscopy （EM） techniques. LM techniques used in the analyses of cheeses involve bright field, polarised, fluorescence and confocal scanning laser microscopy; whereas EM methods refer to scanning and transmission EM. The advantages and disadvantages, and the sample preparation methods are also discussed.

关 键 词：干酪 微观结构 光学显微镜 电子显微镜 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]