The aleurone layer of wheat. III. Isolation and scanning electron microscope examination of the layer and of its component parts

1973 ◽  
Vol 24 (3) ◽  
pp. 307-317 ◽  
Author(s):  
Derrick J. Stevens
Keyword(s):  
Electron Microscope ◽  
Scanning Electron Microscope ◽  
Aleurone Layer ◽  
Microscope Examination ◽  
Electron Microscope Examination ◽  
Scanning Electron

A comparison of microstructures of Cheddar cheese curd manufactured with calf rennet, bovine pepsin, and porcine pepsin

1976 ◽  
Vol 43 (1) ◽  
pp. 113-115 ◽  
Author(s):  
M. F. Eino ◽  
D. A. Biggs ◽  
D. M. Irvine ◽  
D. W. Stanley
Keyword(s):  
Electron Microscope ◽  
Scanning Electron Microscope ◽  
Critical Point ◽  
Cheddar Cheese ◽  
Microscope Examination ◽  
Porcine Pepsin ◽  
Electron Microscope Examination ◽  
Critical Point Drying ◽  
Cheese Curd ◽  
Scanning Electron

SummaryCalf rennet, bovine pepsin, and porcine pepsin were used to produce cheese curd, using the same milk and lactic culture for each. Specimens were prepared for scanning electron microscope examination by a modified critical-point drying technique.From examination of the micrographs, the curd made with bovine and porcine pepsin were similar in structure and in orientation of the coagulated protein, whereas the curd produced with rennet was different, having a more compact and organized structure.

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