Microstructure of cheeses with white moulds
Results of the study of microstructure of the white moulds cheeses are given. Microstructure of the lyophilized white mould has been evaluated. Dynamics of the white moulds growth in the process of cheese ripening is given. Structure of the ripened cheese has been studied. Macro− and micro−grains have been determined, thickness of the layers between macro−grains has been found.