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Structural changes in sweetened condensed milk during storage: an electron microscopy study

Published online by Cambridge University Press:  01 June 2009

A. I. Alvarez de Felipe ,
Berta Melcón  and
Julián Zapico
A. I. Alvarez de Felipe
Affiliation:
Laboratorio de Fisiología Animal, Departamento de Fisiología, Farmacología y Toxicología, Facultad de Biología, Universidad de León, 24007 León, España
Berta Melcón
Affiliation:
Laboratorio de Fisiología Animal, Departamento de Fisiología, Farmacología y Toxicología, Facultad de Biología, Universidad de León, 24007 León, España
Julián Zapico
Affiliation:
Laboratorio de Fisiología Animal, Departamento de Fisiología, Farmacología y Toxicología, Facultad de Biología, Universidad de León, 24007 León, España
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Summary

This work aimed to relate changes in rheological behaviour with structural details of different sweetened condensed milk samples as well as to clarify the role of additives in delaying gelation. To study the process of gelation, rheological techniques were applied to fresh and stored condensed milk samples for times and at temperatures known to favour gelation (45 d at 37 °C). Electron microscopy techniques were used to relate the rheological changes with observed structural details. Examination by electron microscopy showed that micellar aggregation and association of casein micelles with fat globules increased during storage. The whey proteins appeared to play an important role in the thickening process.

Type
Original Articles
Information
Journal of Dairy Research , Volume 58 , Issue 3 , August 1991 , pp. 337 - 344
Copyright
Copyright © Proprietors of Journal of Dairy Research 1991

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