Stirred yoghurt is aspirated into agar gel tubes having 1.2 mm interior diameter, fixed in glutaraldehyde , dehydrated in ethanol freeze - fractured under liquid nitrogen and critical-point dried. Agar gel encapsulation protects the sample and prevents it from disintegration during the preparative steps. Scanning electron microscopy of the mounted fragments reveals the corpuscular microstructure of this type of yoghurt which develops due to stirring and pumping of the product during manufacture.
Allan-Wojtas, Paula and Kalab, Miloslav
"A Simple Procedure for the Preparation of Stirred Yoghurt for Scanning Electron Microscopy,"
Food Structure: Vol. 3
, Article 13.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol3/iss2/13