7 June 2010 Issue 18
The Beauty of Milk at High Magnification
Kaláb investigates the structure of milk and how its component parts such as fats and proteins can be modified to produce milk-based products
The task of designing milk protein-based frankfurters compelled me to use electron microscopy to understand the formation of microstructure in the product. Later, I extended microscopic studies to dairy products. Their microstructures reflect the variety of interactions which the milk constituents (caseins and whey proteins, milkfat and lactose) undergo during manufacturing, often with the participation of microorganisms (bacteria or fungi). Electron microscopy reveals the details of such interactions to manufacturers and may also be used to protect the consumer.
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