Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storage

Published: 28-01-2019| Version 1 | DOI: 10.17632/ntnjmm6w58.1
Contributors:
Ying Ma,
Olayemi Dudu,
Qingxi Ren,
Lin Li

Description

Laser confocal microscopic morphology of fat globules at different storage time. MFG in the RM (A); MFG in the PM after storage for 0, 24, 48 and 72 hrs, respectively (B-E); MFG in the HPM after storage for 0, 24, 48 and 72 hrs, respectively (F-I). Nile Red stained milk fat appears red and Nile Blue stained protein appears green. The white arrows mark the irregular and discontinuous protein regions, and the green arrows mark the free proteins and cytoplasm crescents.

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