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Structural changes in whole milk during the production of sterile concentrates: an electron microscope study

Published online by Cambridge University Press:  01 June 2009

P. W. Board ,
Joan M. Bain ,
D. W. Gove  and
J. T. Mullett
P. W. Board
Affiliation:
Division of Food Preservation, C.S.I.R.O., Ryde, N.S.W., Australia
Joan M. Bain
Affiliation:
Division of Food Preservation, C.S.I.R.O., Ryde, N.S.W., Australia
D. W. Gove
Affiliation:
Division of Food Preservation, C.S.I.R.O., Ryde, N.S.W., Australia
J. T. Mullett
Affiliation:
Hunter Valley Co-operative Dairy Co. Ltd, Hexham, N.S.W., Australia
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Summary

Electron microscopy was used to study the effect of addition of NaOH, forewarming, homogenization, concentration, and heat sterilization on the structure of whole milk during the production of 4 heat-sterilized concentrates that showed different degrees of physical stability. The samples were prepared for electron microscopy by adding fixative either to liquid or freeze-dried material, and then embedding for sectioning.

Noticeable structural changes occurred during forewarming of samples containing added NaOH, during homogenization, and during heat sterilization. Addition of NaOH and forewarming decreased the closeness of packing of the subunits in the casein micelles. Homogenization reduced the average size of the fat globules, and protein became attached to their surfaces. Heat sterilization caused coalescence of protein. In non-homogenized sterilized concentrate with added NaOH, protein bodies of about 100 times the volume of the original casein micelles were formed; these were free-floating and the concentrate was stable. In non-homogenized sterilized concentrate with no added NaOH the protein bodies were about 15 times the size of the casein micelles and bridged to each other, thereby forming a sediment consisting of large irregular particles. Very large protein bodies containing fat globules formed during heat sterilization of the homogenized samples, both in the presence and in the absence of NaOH, and were responsible for the formation of sediment in these 2 products.

Needle crystals observed in most samples were identifed as CaCO3. H2O by selected area diffraction; KC1 crystals were also detected.

Type
Original Articles
Information
Journal of Dairy Research , Volume 37 , Issue 3 , October 1970 , pp. 513 - 522
Copyright
Copyright © Proprietors of Journal of Dairy Research 1970

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References

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