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Preparation of Milk Products for SEM Examination

Published online by Cambridge University Press:  14 March 2018

Rosemary Walsh
Rosemary Walsh*
Affiliation:
Penn State University

Extract

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This laboratory has compared several techniques in our effort to produce artifact-free SEM images in order to compare the effect of different stabilizers on microstructure of soft serve frozen yogurt and stirred yogurt. Such samples are a porous matrix of casein micelles fused to form chains which immobilize the liquid phase. Two sample preparation protocols were used: cryo-SEM for the product sampled at lower temperature, and encapsulation of those semi-liquid or soft-set yogurts within an agar gel tube or in drilled aluminum stubs / molds coated with low melting point 3% agar.

Type
Research Article
Information
Microscopy Today , Volume 7 , Issue 3 , April 1999 , pp. 16 - 17
Copyright
Copyright © Microscopy Society of America 1999

References

Kalab, M., Allan-Wojtas, P. and Yang, A.F., 1988, Sample Holders for solid and viscous foods compatible with the Hexland Cryotrans CT 1000 assembly, Food Microstructure 7:115–120 Google Scholar
Kalab, M, 1988. Encapsulation of viscous foods in agar gel tubes for electron microscopy. Food Microstructure 7:213–214 Google Scholar
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