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Microstructure of Dairy Foods. 1. Milk Products Based on Protein¹

Food Research Institute, Research Branch, Agriculture Canada, Ottawa, Ontario, Canada, K1A 0C6

ABSTRACT

The interest of scientists as well as manufacturers in the microstructure of milk products has been increasing steadily as it is recognized that there are correlations between the micro-structure and physical properties of the products . Electron microscopy is useful for studying the microstructure because of the small dimensions of the insoluble milk components and various additives used in the manufacture of dairy foods.

Basically two types of electron microscopic techniques are used in such studies: 1) Scanning electron microscopy (SEM) which uses scattered electrons, reflected from the "illuminated" specimen, and secondary electrons, and 2) transmission electron microscopy (TEM), in which the shadow, produced by the appropriately treated specimen placed into the path of an electron beam, is observed on a fluorescent screen.

Most components of the dairy products, except solid milk salts such as colloidal (52, 60) and crystalline (52) calcium phosphate, are transparent for electrons and have to be treated specially to become observable during electron microscopical examination.

¹ Contribution 372 from Food Research Institute, Agriculture Canada, Ottawa.

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