Microscoping methods in the cheese production

Povećana potreba za kvalitetom prehrambenih proizvoda uzrokuje strukturalno ispitivanje konačnih mljekarskih proizvoda i tvari potrebnih za izradu tih proizvoda. Ovaj rad iznosi mikroskopske metode kojima se strukturalno ispituje proizvodnja sira u Čehoslovačkoj, a to su: makro-metoda, mikro-metoda i elektronska mikroskopija. Neke od ovih metoda je autor razvio ili promijenio.Increased demands for food products quality make structural investigation of the final dairy products, as well as of raw materials for their production nowadays necessary. This paper is reviewing microscopic methods used for structural investigations in cheese production in Czechoslovakia, such as: macro method, micro method and, electron microscopy. Some of these methods are developed or modified by the author