ストリングチーズのマクロ構造

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  • Macrostructure of string cheese.
  • ストリング チーズ ノ マクロ コウゾウ

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String cheese exhibits fibrous texture when torn by hand. The macrostucture of string cheese was studied by scanning electron microscopy (SEM) and optical microscopy. The protein matrix was oriented in the stretching direction. The fat particles and localized water were arranged along the oriented protein matrix. The structure of the cross section in the stretching direction was not like fiber, but was a continuous protein matrix. When the string cheese was torn by hand, the fat particles and localized water were cracked easily. String cheese exhibited fibrous texture.

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