Changes in fat globules during the ripening of crumbly cheese

The production of cheese and dairy products, in general, is of great importance to the global population. In this context, cheese attracts particular interest. As is well known, the taste and rheological properties of cheese are dependent on its fat content. The presented study examines the changes occurring in fat globules during the ripening and aging of cheese. Structural changes in fat were observed using a binocular microscope (US1). It is noteworthy that the localization of fats during different stages of cheese aging occurs in various ways.