Structural studies of dairy products: practical aspects

Ovaj pregled predstavlja najnovija dostignuća u primjeni elektronske mikroskopije i srodnih tehnika u tehnologiji mlijeka. Pored općih aspekata istraživanja koja se provode u laboratorijima za elektronsku mikroskopiju, posebna pažnja je posvećena razvoju strukture mliječnih proizvoda, kao što su: jogurt, bijeli sir, zreli sir, sirni namaz, retentat ultrafiltriranog mlijeka i mliječni proizvodi u prahu.This review presents an overview of the most recent developments of application of electron microscopy and related techniques in dairy technology. In addition to general aspects of investigations conducted in an electron microscope laboratory, special attention has been paid to development of structure, in milk products, like: yoghurt, unripened cheese, ripened cheese, cheese spread, ultrafiltered milk retentate and dried milk product