The Beauty of Milk at High Magnification

Characteristics of a calcium–milk coagulum

“…1). Such an appendage covering has been previously observed in electron micrographs of milk heated at high temperature (>130°C) (Mohammed and Fox, 1987), in acid gels of pH 5.5 made from heated milk (Kalab, 1981(Kalab, , 2010 and in yogurt made from UHT milk (Mottar et al, 1989). These appendages have been attributed to denatured b-lactoglobulin complexed to j-casein.…”

“…microscopy above, the grey hairy appendages that surround the micelles may be similar filamentous particles resulting from the complexation of denatured b-lactoglobulin with j-casein in milk (Harwalkar and Kalab, 1988). In acid-coagulated products such as paneer and Queso blanco cheese, and milk coagulated at pH 5.5 by acids, a clear core and shell arrangement of casein micelles is visible (Harwalkar and Kalab, 1988;Kalab, 1981Kalab, , 2010. Harwalkar and Kalab (1981) observed an annular gap of $80 nm between the micellar core and shell layer in acid skim milk gels.…”

A 100-Year Review: Milestones in the development of frozen desserts

“…Arbuckle (1960) described an optical microscopy technique for characterizing cream structure. The use of scanning electron microscopy images of dairy products began in the early 1970s (Kalab, 2010). Buchheim and Knoop (1970) and Berger et al (1972a, b) appear to be the first to publish scanning electron microscopy images of ice cream.…”