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Practical Aspects Of Electron Microscopy In Dairy Research, Miloslav Kalab
Practical Aspects Of Electron Microscopy In Dairy Research, Miloslav Kalab
Food Structure
Milk products are based mostly on casein micelles, fat globules, and whey proteins. The former two constituents are corpuscular and whey proteins become corpuscular when coagulated. Structural changes in these basic constituents during processing have been studied by electron microscopy. This review discusses the structures of yoghurt, curd, cheeses (hard cheeses, mould-ripened cheeses, cream cheeses, and process cheese), cream, milk powders, and nontraditional dairy products. Defects and deviations from traditional structures of these products are explained where the causes are known. Examples of such causes are foaming of milk, presence of unusual ingredients (bacterial polysaccharides, whey protein concentrates), and alterations …
An Apparatus For A New Microcube Encapsulation Of Fluid Milk In Preparation For Transmission Electron Microscopy, M. C. Alleyne, D. J. Mcmahon, N. N. Youssef, S. Hekmat
An Apparatus For A New Microcube Encapsulation Of Fluid Milk In Preparation For Transmission Electron Microscopy, M. C. Alleyne, D. J. Mcmahon, N. N. Youssef, S. Hekmat
Food Structure
A simple apparatus has been developed for a new "microcube" encapsulation of fluid milk samples in their prefixation preparation for electron microscopy. The new technique is based on making cubic wells in an agar gel layer, filling them with fluid milk samples, and sealing them with another agar gel layer . The individual wells are then separated by cutting from the initial block, providing 0.5 mm walls around the samples. The embedded material (milk, buttermilk, yogurt, etc.) is fixed, dehydrated , and embedded in a resin for transmission electron microscopy. The procedure is simpler, and more versatile, reliable, and reproducible …