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Small and Ultra Small Angle Neutron Scattering Studies of Commercial Milk and Coagulated Milk Samples

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Title: Small and Ultra Small Angle Neutron Scattering Studies of Commercial Milk and Coagulated Milk Samples
Author: Callaghan-Patrachar, Nukhalu
Department: Department of Food Science
Program: Biophysics
Advisor: Marangoni, Alejandro
Abstract: Two studies investigated the microstructure of commercial skim and whole milks and coagulated milks using Small and Ultra-Small Angle Neutron Scattering (SANS, USANS). Study 1 examined the structure of milks in the q region 10-3 < q < 2 Å-1, enabling the simultaneous measurement of fat globules and casein micelles for the first time. A Schulz model provided a good fit to the data and measurements were found to be consistent with results using other techniques. In Study 2 the microstructure of gel networks produced in coagulated milk induced from calf- and fungal-rennet was investigated using USANS. Application of a Guinier-Porod model revealed fractal properties of the network during coagulation, with fungal-rennet samples exhibiting continued proteolysis and micellar rearrangements at 1- to 3-hour time periods. Taken together, these findings provide a foundation for continuing the study of the microstructures of cheese and other commercial milk products using neutron scattering techniques.
Date: 2021-01
Rights: Attribution-NonCommercial-NoDerivatives 4.0 International
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Related Publications: Adams, C. P., Callaghan-Patrachar, N., Peyronel, F., Barker, J., Pink, D. A., & Marangoni, A. G. (2019). Small and ultra-small angle neutron scattering studies of commercial milk. Food Structure, 21, 100–120. foostr.2019.100120

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Attribution-NonCommercial-NoDerivatives 4.0 International Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International