Microstructure of Dairy Foods. 2. Milk Products Based on Fat

Abstract

Cold-stage scanning electron microscopy and transmission electron microscopy of replicas of freeze-fractured samples have been suggested as the electron microscopic techniques best suited to study the microstructure of milk products based on fat. New developments in other techniques such as fixation of fat with imidazole-buffered osmium tetroxide and embedding in a resin also have been mentioned. Microstructure of various forms of cream, ice cream, cream cheese, cream cheese spread, and butter, established by the techniques mentioned, has been reviewed with respect to the specific properties of each of the fat-based milk products. © 1985, American Dairy Science Association. All rights reserved.