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Full-Text Articles in Life Sciences
Lactose Crystallization In Spray-Dried Milk Powders Exposed To Isobutanol, Carlos A. Aguilar, Gregory R. Ziegler
Lactose Crystallization In Spray-Dried Milk Powders Exposed To Isobutanol, Carlos A. Aguilar, Gregory R. Ziegler
Food Structure
A study was undertaken to establish whether suspension of dry milk powder in isobutanol and 1-octanol during particle size analysis and preparation for scanning electron microscopy introduced artifacts. The median , volume-based diameter, d[v, 0.5], of spray-dried milk powders containing 27-67% lactose changed over time of exposure to isobutanol. No changes in median diameter were observed when powders were exposed to 1-octanol. Changes in particle si ze resulted from solubilization of amorphous lactose and/or recrystallization of lactose on the particle surface. Both a- and ,6 -lactose were formed during contact with isobutanol as indicated by X-ray diffraction and scanning electron …
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 …