Chapter 9
Microstructure of Milk Fat and its Products
Pere Randy R. Ramel,
Alejandro G. Marangoni,
Pere Randy R. Ramel
University of Guelph, Food Science Building, 50 Stone Road East, Guelph, Ontario, N1G 2W1 Canada
Search for more papers by this authorAlejandro G. Marangoni
University of Guelph, Food Science Building, 50 Stone Road East, Guelph, Ontario, N1G 2W1 Canada
Search for more papers by this authorPere Randy R. Ramel,
Alejandro G. Marangoni,
Pere Randy R. Ramel
University of Guelph, Food Science Building, 50 Stone Road East, Guelph, Ontario, N1G 2W1 Canada
Search for more papers by this authorAlejandro G. Marangoni
University of Guelph, Food Science Building, 50 Stone Road East, Guelph, Ontario, N1G 2W1 Canada
Search for more papers by this authorBook Editor(s):Mamdouh Mahmoud Abdel-Rahman El-Bakry,
Antoni Sanchez,
Bhavbhuti M. Mehta,
Mamdouh Mahmoud Abdel-Rahman El-Bakry
Universitat Autònoma of Barcelona, Barcelona, Spain
Search for more papers by this authorAntoni Sanchez
Universitat Autònoma of Barcelona, Barcelona, Spain
Search for more papers by this authorBhavbhuti M. Mehta
Anand Agricultural University, Gujarat, India
Search for more papers by this authorSummary
This chapter summarizes several studies previously carried out to characterize the structure of milk fat at the microscale, mesoscale and nanoscale levels using different methods such as microscopy (e.g. polarized light microscopy (PLM), scanning electron microscopy (SEM) and cryogenic-transmission electron microscopy (cryo-TEM)) and X-ray diffraction (XRD). In addition, the effects of composition and different processing conditions on the microstructure (i.e., polymorphism and crystallization behavior) and their impact on the qualities of milk fat products are described. It is shown that the structure of milk fat greatly determines its qualities such as rheology, thermal stability and sensory attributes. Therefore attempts to improve milk fat product properties should include a microstructural dimension. With the characterization of the nanoscale structure of triacylglycerol (TAG) networks (i.e. crystal nanoplatelets (CNPs)), opportunities for nano-engineering have been made possible.
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