1 Department of Food Technology,Faculty of Agricultural Sciences and Chemical Technologies, Georgian Technical University, Tbilisi, Georgia.
2 Department of Agricultural Sciences, Faculty of Agricultural Sciences, Agricultural University of Georgia, Tbilisi, Georgia.
International Journal of Science and Research Archive, 2026, 18(01), 118-122
Article DOI: 10.30574/ijsra.2026.18.1.3358
Received on 24 November 2025; revised on 29 December 2025; accepted on 31 December 2025
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.
Fat; Cheese; Milk; Localization; Microscope.
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Sofio Dzneladze, Elene Sordia, Akaki Bokeria, Levan Eliashvili, Teimuraz Rukhadze, Anzor Gelashvili, Davit Aspanidze, Naira Mamardashvili and Tamar Dundua. Changes in fat globules during the ripening of crumbly cheese. International Journal of Science and Research Archive, 2026, 18(01), 118-122. Article DOI: https://doi.org/10.30574/ijsra.2026.18.1.3358.
Copyright © 2026 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
