ABSTRACT
CONTENTS 13.1 Microstructure and Microscopy Techniques for Dairy Products ......................... 295
13.1.1 Main Microscopy Techniques ................................................................ 296 13.1.2 Protocols for the Di erent Microscopy Techniques ............................... 297
13.1.2.1 Scanning Electron Microscopy .............................................. 297 13.1.2.2 Transmission Electron Microscopy ....................................... 297 13.1.2.3 Light Microscopy .................................................................. 297 13.1.2.4 Cryo-Scanning Electron Microscopy .................................... 297 13.1.2.5 Confocal Laser Scanning Microscopy ................................... 297
13.2 Milk Microstructure ........................................................................................... 298 13.3 Dairy Products .................................................................................................... 299
13.3.1 Cheese ................................................................................................... 299 13.3.2 Other Dairy Products ............................................................................ 302
13.3.2.1 Some Dairy Desserts ............................................................. 302 13.3.2.2 Cream and Butter ................................................................. 304
References ...................................................................................................................... 305
Milk lacks any tissue with a native structure. Its chemical components are mainly organized into casein micelles and fat globules dispersed in a watery liquid called whey or milk serum, which is its
principal component. e remaining chemical components such as salts, lactose, soluble proteins, etc., are dissolved in the whey.
