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Food Structure

Abstract

Milk was heated to 200 C for 3 min in sealed inverted-Y-shaped glass vials and reacted with a glutaraldehyde solution at that temperature. Electron microscopy of the metal-shadowed and negatively stained samples revealed that casein micelles in the milk did not disintegrate extensively at the high-temperature used but, rather, became enlarged. Some of them were found to be either clustered or distorted.

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