Journal article
Transmission electron microscopy imaging of the microstructure of milk in cheddar cheese production under different processing conditions
Lydia Ong, Raymond R Dagastine, Sandra E Kentish, Sally L Gras
Australian Journal of Dairy Technology | DAIRY INDUSTRY ASSOC AUSTRALIA | Published : 2010
Abstract
Milk processing prior to cheesemaking serves a number of functions, but may also irreversibly change the structure of the milk components. The effect of processing parameters on the microstructure of several milk preparations was assessed using transmission electron microscopy (TEM). Our TEM results confirmed the presence of the native milkfat globule membrane on fat globules within raw milk, within raw milk ultrafiltration retentate and within pasteurised and standardised milk for cheddar cheesemaking. Sodium dodecyl sulphate - polyacrylamide gel electrophoresis confirmed the identity of the native MFGM proteins isolated from the surface of fat globules. In contrast, homogenisation produced..
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Awarded by Australian Research Council
Funding Acknowledgements
This work was funded by Dairy Innovation Australia Limited and the Australian Research Council (LP0883300). The authors would like to thank the Bio21 Molecular Science & Biotechnology Institute and the Particulate Fluids Processing Centre at The University of Melbourne for access to equipment. We would also like to thank Murray Goulburn, Warrnambool Cheese and Butter Factory, National Foods and Burra Foods for their involvement.