Maneesha S. Mohan , Isabella Loughland , Jared K. Raynes , Federico M. Harte , Carl Holt
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引用次数: 0
Abstract
Nanoparticle tracking analysis (NTA) and cryo-transmission electron microscopy (cryo-TEM) were used to determine histograms of the number and volume fractions of different sizes of casein micelles in unprocessed cow milk samples. Using a composite of measurements on five individual raw milk samples, cryo-TEM data gave a unimodal histogram of volume fractions with a modal radius at 85 nm and full width at half height of 50 nm. With a sample of unpasteurized bulk milk, the corresponding figures from the NTA were a modal radius of 85 nm and full width at half height of 40 nm. Both histograms were skewed to larger sizes by a tail extending to a radius of 250–300 nm. Histograms of number fractions showed fewer smaller micelles by NTA than cryo-TEM. Even though different unprocessed milk samples were used, the results demonstrated that the rapid NTA method could give a very similar histogram of volume fractions to cryo-TEM. Histograms of the unprocessed milks could be fitted approximately by either the log-normal density distribution function or a discrete distribution of sizes derived from the multivalent-binding model of the casein micelle. The potential applications of the NTA method in dairy science and technology were demonstrated by the facile and rapid measurement of size histograms of commercial pasteurized or sterilized milk samples, which were distinctly different in shape from the unimodal histograms of unprocessed milk.
期刊介绍:
The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.
The journal''s coverage includes the following, where directly applicable to dairy science and technology:
• Chemistry and physico-chemical properties of milk constituents
• Microbiology, food safety, enzymology, biotechnology
• Processing and engineering
• Emulsion science, food structure, and texture
• Raw material quality and effect on relevant products
• Flavour and off-flavour development
• Technological functionality and applications of dairy ingredients
• Sensory and consumer sciences
• Nutrition and substantiation of human health implications of milk components or dairy products
International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.