Raman confocal microscopy to assess changes in cheddar cheese during maturation

Abstract

Raman confocal microscopy is an increasingly useful technique when applied to food samples. It has the unique ability to interrogate the chemical structure, aligned with the same confocality capability that is available when using standard confocal microscopy. In this research, we used Raman confocal microscopy to investigate the effects of maturation on the microstructure of cheddar cheese. Statistical analysis of the spectral data showed significant protein structural changes as the cheese matured. The results illustrate the potential of Raman confocal microscopy in conjunction with spectroscopy and imaging to understand chemical changes in complex dairy matrices.

Raman and mid‐infrared spectroscopy to assess changes in Cheddar cheese with maturation

“…Such a model would account for the impact of different interactions (initial water migration, and then ongoing decreases in colloidal calcium phosphate and proteolysis) with time. This can link with work using Raman imaging as covered in a parallel publication to gain further insight into the molecular and microstructural changes that occur with cheese ageing (Chawanji et al 2022).…”

“…This can link with work using Raman imaging as covered in a parallel publication to gain further insight into the molecular and microstructural changes that occur with cheese ageing (Chawanji et al . 2022).…”