Microstructure of indirectly and directly heated ultra-high-temperature (UHT) processed milk examined using transmission electron microscopy and immunogold labelling

摘要

This study reports the analysis of UHT milk using transmission electron microscopy/immunogold labelling to examine the formation of the cream layer during storage of the milk and/or homogenization. The role of casein and whey proteins in formation of the fat layer was found to be important. Results are discussed with reference to different types of UHT treatment, and to whether milk can be homogenized before UHT processing.