The Effect of Milk Processing on the Microstructure of the Milk Fat Globule and Rennet Induced Gel Observed Using Confocal Laser Scanning Microscopy
L Ong, RR Dagastine, SE Kentish, SL Gras
JOURNAL OF FOOD SCIENCE | WILEY-BLACKWELL | Published : 2010
Confocal laser scanning microscopy (CLSM) was successfully used to observe the effect of milk processing on the size and the morphology of the milk fat globule in raw milk, raw ultrafiltered milk, and standardized and pasteurized milk prepared for cheese manufacture (cheese-milk) and commercial pasteurized and homogenized milk. Fat globule size distributions for the milk preparations were analyzed using both image analysis and light scattering and both measurements produced similar data trends. Changes to the native milk fat globule membrane (MFGM) were tracked using a MFGM specific fluorescent stain that allowed MFGM proteins and adsorbed proteins to be differentiated on the fat globule sur..View full abstract
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Awarded by Australian Research Council
This study was funded by Dairy Innovation Australia Ltd. and the Australian Research Council Linkage Scheme project LP0883300. The authors would like to thank the Bio21 Molecular Science & Biotechnology Inst., Univ. of Melbourne and the Particulate Fluids Processing Centre, a Special Research Centre of the Australian Research Council for access to equipment. We would also like to thank Dr. David Stapleton from the Bio21 Molecular Science & Biotechnology Inst. for assistance with the SDS-PAGE analysis and Murray Goulburn, Warrnambool Cheese and Butter Co., Natl. Foods and Burra Foods for their involvement in the project.