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Food Structure

Abstract

An electron microscopic method designed for the detection of cholesterol in milk fat was evaluated for reliability. This method is based on the incubation of cream from raw milk with fillipin (a polyene antibiotic) which has a specific affinity for cholesterol followed by freeze fracturing and electron microscopic examination of fat globules. Cholesterol was localized within the membrane and the triglyceride core of milk fat globules. Cholesterol was highly organized within membrane portions and less organized within triglyceride portions of milk fat globules. The configuration of localized cholesterol was similar to configurations reported for plasma membranes.

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