Microstructural and textural characteristics of rennet curd made from rehydrated non-fat dried milk standardized to 40 g fat/l were compared with those of non-fat curd made with capsule-forming non-ropy lactic culture. Microstructure examination using confocal scanning laser microscopy indicated that the presence of a capsule-forming culture produced an open casein network with large pores. Distribution of fat globules was observed within the undisturbed casein structure after staining with a fluorescent lipophilic dye which was added to the milk before coagulation. Bacterial capsules and milk fat reduced curd tension and firmness of rennet curd to similar levels.
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Hassan et al. (1997) studied this question.